|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization TemperaturesRules require proper hot water sanitization temperatures. 160FObserved sanitization temperature at 147 after 10 runs.VR for repair FACILITY ON PAPER PLATES UNTIL REPAIRED |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlRules require facility follow proper written TPHC procedures.Observed start time for house salads incorrectly marked.CDI- corrected on board |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsRules require proper food labeling of packaged food in grab n go area.Observed no labeling. THIS IS BEING ADDRESSED BY CMS. |