| 14 Food contact surfaces; clean and sanitized |
in |
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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 |
The mechanical dishwasher observed to reach a temperature of 172.1 degrees during the final rinse cycle, should reach a temperature of 180 degrees or higher, Hot water not sufficient for sanitizer obtaining required temperature. |
Work order placed for repair. |
Priority (P) |
2 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The overhead air handler fan covers in the produce walk in cooler observed to have build up at time of inspection, not properly cleaned. |
|
Core (C) |
0 |