|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112 Provide a minimum of 165F rinse water for sanitizing on stationary rack machines and 180F rinse water for all other machines. Pf. For dishes to be sanitized, the dish plate thermometer must read 160 at a minimum. Employee was actively washing dishes when EHS came to the machine to check the temperature. Temperature during check was only 142F. EHS asked manager to have the employee stop washing dishes until we could get the water temperature up. When dish machine sit without running for a while, the dish machine must get back up to temperature before running dishes through because the dishes will not be sanitized. Make sure to run the dish plate thermometer through the machine if the machine sits for a while before washing dishes. EHS had to run the machine a few times before it would get up to 160.5F. The dishes that had been run through the machine, was rewashed. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. Repair leak under the 2 door cooler. There is an orange tray under the cooler catching water. The tray was full and over flowing onto the floor. |