|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not hitting dish plate thermometer temp of 160F after many cycles. CDI: Dish machine was ran a few more cycles and finally wash temp got high enough to facilitate required temperature. Dish machine had not been turned on or ran yet for the day. Facility had not had an opportunity to test machine yet. EHS and PIC discussed that going forward dish machine must be turned on early in set up to allow for several cycles to be ran. No dishes shall be ran until the max read thermometer is used and verified to be hitting the 160F surface temperature.
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled container of white granular. CDI: Employee identified product as salt and labeled the container. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION |