|
22
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed inside salad prep cooler Napa cabbage, regular cabbage, tofu, wontons, etc > 41F (see temperature chart). CDI: all items were removed and placed inside the WIC. Work order was placed for service. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heavy ice build-up inside back of salad prep cooler. Work order placed for service. Observed torn gaskets on both cooler drawers at grills station. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. PIC stated that thermometer was on order from Ecolab.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed incorrect strips used for checking chemical dishmachine at bar. CDI: educated PIC on appropriate strips needed; EHS left some until correct strips could be purchased. |