Violation 45 V: 4-501.12 Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Violation 45 W: 4-501.11 Good Repair, Proper Adjustment, and Operation. Thermometer of dishmachine. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. (D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions and as listed and tested unless APPROVED by the REGULATORY AUTHORITY. floor of kitchen is beginning to flake Violation 53 Q: 6-501.11 Repairing. The PHYSICAL FACILITIES shall be maintained in good repair. freezer units Violation 34 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water. (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ± 1.5 degrees C in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended range of use.
4 compt.-Quat sanitizer-200ppm-strips available Machine-hot water rinse-172f at plate Handwash sink Food prep sink Temperatures prep cooler[grill] 34f, insert 38f prep cooler[salad] 34f, insert 39f sauce on stove 165f soup 150f freezer 0f 2 door cooler 35f Lower freezer -0fx2 chest freezer 0f refrigerator 34f Discussed risk factors
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