|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs were recorded at 128F. PIC stated they had been out for about 2-3 hours. CDI- Meatballs voluntarily discarded. REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Facility does not have a thin probe thermometer. Acquire a thin probe thermometer. VR. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed knives soaking in sanitizer. Observed an employee take knives and placd them in bucket at line to be used without allowing knives to air dry. CDI- Knives were laid out on tray to allow air drying. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Pipe from 3 compartment sink is draining directly into drain with no air gap. Cut pipe to provide air gap. VR. |