|
16
|
1.50
|
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.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temp dishmachine not sanitizing properly. Dish temp thermometer only reaching 151F for surface temp. It was determined that the booster heater was not turned on. After booster was turned on, surface temp never reached 160F after multiple cycles. CDI: 3-comp set up to wash, rinse, and sanitize all dishes. Compliance visit needed within 10 days to ensure dishmachine is working properly. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
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. Observed no thermometer available for checking final rinse of high temp dishmachine. VR required within 10 days. |