|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine concentration. Instructed PICs to wash and rinse pots and pans in the machine and to sanitize them in the 3 compartment sink. VR to ensure dish machine is repaired. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of daal and a pot of daal hot holding below 135F (see chart). CDI- foods were placed on TPHC; provided TPHC documentation today and instructed PIC on how to properly use TPHC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed srikhand yogurt single-use packages being stored at room temperature and cold holding above 45F (see chart). CDI- provided TPHC documentation to PICs. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Maintain the dish machine clean. Observed debris accumulation on the inside walls of the dish machine doors. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the 3 compartment sink faucet. |