|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical-Methods - P Ensure surface temperatures of sanitized equipment and utensils reach 160F if sanitized by use of hot water. Observed the dish machine reaching a maximum surface temperature of digital thermometer probe of 157.5 after multiple pass through. Also observed the thermo label achieve no color change after multiple pass through. VR within 10 days. Facility switched to single-use trays and are sanitizing equipment/utensils in 3 compartment sink. |
|
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). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times written for salad items being held using TPHC. CDI- time board was filled out during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 food buckets stored on the floor in the walk in cooler. |