Superica

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed high temp dishwasher not reaching 180 degrees Fahrenheit. Advised PIC to have dishwasher serviced immediately. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed multiple cutting surfaces that were not in use that were heavily scored with a black mold like substance in the gashes. CA. - PIC will either replace or refurbish the items in question.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed that the gauge to the dishwasher was broken. CA - PIC will contact their vendor to service that gauge and use a water proof thermometer until it is repaired.

Proper cold holding temperatures — Inspector Note: Observed salsa being held above 41 F. See temp log for readings. PIC moved the salsa to the walk in fridge. Since it was made to two hours ago.

Proper hot holding temperatures — Inspector Note: Observed cooked chicken breast being held below 135 F. See temp log for readings. PIC discarded the chicken.