|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine chemical santizier reading between 0 - 50 ppm (too low). CDI - PIC called ecolab for repairs. Instructed PIC on washing dishes by hand until dishmachine is reading proper sanitizer concentration. Facility is only using disposable utensils due to COVID-19 and do not have a lot of dishes to be washed. VR to be done by 6/20/20. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed spring mix, club bomb, and cut melon maintaining temperatures above 41F. See chart above. Prep unit one is under repair and facility is waiting on new parts to come in. Facility has placed ice in unit until unit is repaired. CDI - Items just prepared. Items taken to WIC for cooling. VR to be done by 6/20/20.
No signature needed due to COVID-19 guidelines. |