|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesObserved dish machine's final rinse temp. today at 162F. Heat test strips would not turn either. Must sanitize at 180F minimum. PIC changed over to disposable trays today.Contact EHS once the machine is working again so this can be verified. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed cut cantaloupe on the line today that was >45F. these must be chilled down before going on the line. Taken to be chilled today. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlSalads held under TILT/TPHC must be chilled down to 41F or below before being put on the line for service, per CMS paperwork. Observed salads at >45F today in the RI cooler. This cooler was full of food which reduces air flow. Recommend chilling salads down in the WIC on a cooling rack with the lids cracked before storing them in the RI coolers up front. Salads moved to WIC today to correct. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsHealth Dept and CMS addressing labeling deficiencies and adjustments to gain compliance. ie. cookies and salads. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-JewelryFood service employees are limited to a single wedding band on their hands/wrists. Observed wrist watches on employees today- taken off during inspection. Wrists cannot not be properly washed with this jewelry on. |