|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
NO POINTS TAKEN
Warewashing equipment sanitizers shall be at the correct concentration. Chlorine sanitizer shall be between 50-200ppm. Dish machine sanitizer not registering past 0ppm (chlorine). CDI- Dishes were not being actively washed and the dishmachine had not been run yet today since the employee who does dishes is not available until after 3pm. PIC used sink and surface sanitizer provided by 3 comp sink dispenser and mixed a batch for dishes to be washed in the 3 compartment sink until the dish machine is serviced. |