|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp dishwasher was only reaching a temperature of 155 F. CDI - Call made during inspection to repair dishwasher. Warewashing can be done at the 3-comp-sink until it is repaired. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar, swiss, and provolone cheese in prep top at 42/43 F and ranch in another prep top at 44 F. CDI - Ranch was voluntarily discarded. Cheeses were cooled. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef in WIC and tomatoes in reach in with no date marking. CDI - PIC labeled the beef and tomatoes. |
|
22
|
1
|
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). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that there were no written procedures for TPHC items. CDI - PIC wrote TPHC procedures. |