|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Establishment cleans milk shake wand between uses throughout the day with only sanitizer wipes. Food-contact surfaces of equipment shall be washed, rinsed and sanitized at least every 4 hours. Use detergent/soap to wash wand in place, rinse with clean water, then sanitize with liquid sanitizer or the sanitizer wipes. CDI - Manager educated and will begin washing the wand every 4 hours today once it is in-use. REPEAT // 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine only reaching 150F on EHS thermometer. The plate temperature must reach 160F. VR - Verification required within 3 days that dish machine has been repaired. Sanitize all dishes in the 3-compartment sink until dish machine is repaired. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Carton of liquid egg in ice bath measure 49F. Ice bath was melted. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to bath. 0 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Container of flour was not labelled. All dry ingredients that are not readily identifiable must be labelled. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Torn gasket present on reach-in cooler door. Equipment shall be maintained in good repair. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Establishment needs to acquire a waterproof thermometer with a max setting to check final rinse temperature of the dish machine. CDI - Manager educated on requirement. This violation will be deducted for points on future inspections. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to replace dumpster plug. 0 pts. |