|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation
by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of
the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Observed plastic milk crates being used to store boxed food items in the walk-in cooler and walk-in freezer. You must use approved equipment such as Dunnage racks. For the most part dunnage racks are being used. Must have a sufficient number on hand to use instead of milk crates. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring
Devices.
A WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the water:
(A) In each wash and rinse tank; Pf and
(B) As the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. Pf
Observed the wash temperature gauge not reading the required wash temperature of 160 degrees. The gauge indicated a wash temperature of 138 degrees. However, it was noted that the final rinse temperature reached 180 degrees. This may suggest that the wash gauge may be stuck. The manager indicated that a part has been ordered. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
There are several bulbs out in the hood system. You must replace these bulbs. You must maintain the light intensity of at lease 50 foot candles where a food employee is working with food or working with utensils or equipment where employee safety is a factor. |