|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf High temperature dish machine not sanitizing as required by rule. Dish machine cycles ran more than five times, but thermo dish disc temperatures only indicating between 154F- 157F. PIC Executive Chef James Smith put in request for equipment to be serviced. Verification of repair by March 27, 2021. Facility is currently preparing non- contact meals that are packaged, and very minimal utensils or pans used. Large 3 comp sink is sufficient to use until repair can be completed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some minor dried debris in the drawer gaskets and over hangs of unused areas in the main prep kitchen. All other areas maintained clean as required. 0pts |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two of the four employee beverages stored in an unapproved area. One employee water bottle stored on prep area surface, and one employee coffee cup stored on shelving in dish area over clean items. CDI- PIC correct storage of both. repeat |