|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
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 means of monitoring the high temp dish machine water temperatures in the facility. EHS used his thermometer and was able to observe the HTDM reached 164F. Ensure that there is a means of reading high temp dish machine water temperatures.
-CDI- After EHS completed write up PIC was able to locate the High Temp Color Changing Stickers. PIC had to call other staff. PIC was coached by EHS on testing high temp dish machine using stickers.
Ensure that means of checking temps of dish machine is readily accessible. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed food that was not for customers/for sale above food that was for customers/for sale.
Ensure that food not for customers is below food for sale and kept in designated areas away from customer foods.
-CDI- PIC discarded the food and stated that they will keep in designated areas moving forward. |