|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine not reaching 160F plate temp measured with strip and disk. CDI-dishes will be W/R/S in Asbury 2 kitchen
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tape/sticker residue left on containers. Remove before washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta salad, cheese, cantaloupe double stacked in top of make unit. Do not double stack TCS foods. CDI-all disposed of |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed egg salad dated 2/26 at 41F. Dispose of food within 7 days with day 1 being date of preparation. CDI-disposed of egg salad. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed deodorizer spray stored with unprotected single service. Store all chemicals separately. CDI-can moved |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed apples in make unit. Wash fruit before it gets to make unit. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.12 Prohibitions - C Observed water pitchers stored below sink plumbing. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.17 Warewashing Equipment, Cleaning Agents - PF Observed dishmachine was out of detergent. CDI-new detergent put in. |