|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures
Observed dish machine in cooking kitchen not reaching 180F for 160F surface sanitizing.
CDI- PIC will be replacing unit. 3 compartment sink or dish machine in prep room will be utilized for wash, rinse, sanitize. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked pasta stored in upright cooler without date mark. CDI - Discard by PIC.
Observed frozen TCS foods with date prepared but no thaw date. All were observed to be within 7 day hold time. CDI- thaw date added to label. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee engaging in food prep without wearing a hair restraint. |
|
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 An establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI- Educated the PIC on appropriate equipment that they must provide in order to comply. |