|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 santizier buckets at <200ppm. CDI buckets were changed and tested at proper concentration. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns in hot holding unit below 135F. CDI hash browns were discarded. EHS recommends hash browns/fries to be held using TPHC. VERIFICATION REQUIRED. REPEAT VIOLATION. Provide Corporate TPHC documentation for Fries/Hash browns. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility could only provide out dated TPHC documentation. Documentation stated lettuce, tomatoes, cheese must be held for 2 hours; facility is currently holding items for 4 hours. Provide updated approved TPHC documentation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler and prep reach in unit. Observed plastic slide lid on reach-in freezer in disrepair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at 104F. CDI wash solution was drained and refilled at proper temperature. |