|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 cheese sauce registering between 109-130 F in hot holding display case. Hot holding ambient temperatures registered < 135 F. CDI - PIC adjusted thermostat and temperatures recorded at 138 F after 15 minutes, cheese sauce voluntarily discarded. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 (B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading at < 50 ppm quat solution. CDI - Sanitizer remade & demonstrated proper concentration of 200 ppm. |
|
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 split gasket at left door of upright reach-in unit. Repair. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed heavy water leak at middle plumb line and right faucet handle of 3-compartment sink. Leak occurs when sink is in use. Repairs needed. |