|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical - Methods (P): After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: ... (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator.
REHS was unable to verify the temperature of the hot water sanitizing rinse in the dish machine during the inspection due to a long cycle. PIC provided working dish thermometer and discussed use with pic. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
In congregate nutrition sites, only single-service articles shall be used. |