| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Dishwasher - ran over 4 times with state certified thermometer in dishwasher with temperature not getting over 118 degrees. Also watched thermometer for dish machine with temperature also not getting over 118. Specs on machine and sanitizer used states water temperature should be 120 at a minimum. |
Will use 3 bay sinks for wash rinse sanitizer until dishwasher fixed. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Dishwasher no sanitizer dispensing- checked over 4 times and testing with Clorox test strips with no color on strips. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer found for employees preparing food to monitor temperatures of food. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
test strips for dishwasher sanitizer damaged- brown not working properly. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Backsplash at fountain machines at restaurant and at retail area black organic buildup. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Throughout facility puffed/water-stained ceiling tiles from water damage. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Kitchen- Fans on wall and on shelves excessive dust buildup. Wall behind grill/oven cooking equipment grease buildup. |
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Core (C) |
0 |