|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or below. (3-501.16) Observed several items on open sandwich line such as blue cheese crumbles and shredded lettuce above 45F. Items with improper holding temps were stored in significantly shallower pans than items that were in correct temperature on line. Advised PIC to use deep metal pans for all TCS items on line to ensure proper cold temperatures are being held. CDI-items put into walk in cooler. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Follow TPHC (Time as public health control) procedures. (3-501.19) Observed sliced cheese using TPHC without a time label as specified in procedure sheet on site. CDI-item labeled. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. (4-501.19) Observed employee washing dishes manually in 3 compartment sink and water temperature was measured at 103F. CDI-sink refilled with hot water at 110F or above. |