|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cold TCS foods in each unit were above 41F (see temp chart). No TPHC stickers on food at start of inspection. All TCS foods shall be 41F or below.
CDI-some TCS foods moved to WIC for cooling. Some TCS foods added 3 hour time stamps.
Grill cooler needs to be serviced. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control (P) Many TCS foods are being held on time per Cook Out SOPS, but the time hold is not being started when foods are removed from refrigeration. In order to comply with rules, time must be started once food is no longer in 41F temperatures. Observed time stamps being placed on food that was well above 41F.
Verification of procedures on 4/16. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Sanitizer in 3rd compartment of sink and in buckets had no concentration of bleach. Chlorine concentration should be between 50-200ppm. CDI-remade |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed measuring cup being used as a spoon in bulk salt container. Handle was in food. If leaving scoops in food, handles must be above the food in order to prevent any contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Fry freeezer/cooler drawers unable to close fully. Repair is needed. REPEAT. |