|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed one stack of dishes stored as clean with visible food debris and date mark sticker remaining.
CDI- Dishes go through ware-washing again. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed soiled wiping cloths on prep tops. Conversation with PIC reveals they do not want to use them fore certain purposes once wet. EHS affirms that once unsaved, cloths must be either placed in discard/laundering area, or stored in sanitizer. EHS advises using paper towels for dry cloth needs and set up sanitizer buckets for actual sanitizing purposes. (-0.5) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed water storing in use utensils on cook line at 125F and severely soiled by food debris.
CDI- Container empty, utensils exchanged for clean, and new water brought up for holding above 135F. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed one severely damaged fryer basket with fraying wire. EHS advises PIC to remove this basket from service immediately. (-0.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
10 DAY VR.
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
Observed facility dish plate thermometer 10 degrees less than EHS dish plate thermometer reading. PIC should change batteries and send photo to EHS of reading from dish machine cycle at 160F or above within 10 days. (-0.5) |