|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed chef and server cutting and handling salad tomatoes for with bare hands. CDI- Employees corrected, handled tomatoes disposed of. Workers washed hands and put on gloves. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC) - P. Observed no written procedures in place for pizza TPHC. Observed written procedures in previous inspections. CDI- Gave PIC updated TPHC form to fill out and retain. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside small prep cooler on cook line. CDI- Thermometer placed in cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed low temp chemical dish machine washing much higher than recommended 120 degree temperature. Dish machine washing at 155-160 degrees. Chemical sanitizer loses its effectiveness at higher temperatures. Recommend having dish machine serviced to adjust high water temperature. |