| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Sanitizer in the dishwasher was reading 0ppm on chlorine-based test strip. Dishes that are being washed / rinsed and sanitized in this unit are not being sanitized. ***Spatula for panini grill is being washed, rinsed and sanitized once per shift (8 hrs)- |
Dishes will all be washed/ rinsed and sanitized in the three-bay sink, unit dishwasher machine is dispensing sanitizer correctly. ***Will increase frequency of washing spatula |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Wet stacking observed on food contact containers |
|
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
NO Chlorine Test strips were found on site for testing the chlorine-based sanitizer in the dishwasher |
|
Priority Foundation (PF) |
0 |