|
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 Observed various turkey and cheese sandwiches in bagged lunches 42-50F. Recommend to use Time as a public health control for sandwiches as preparing sandwiches and cooling to 41F prior to service is difficult to achieve with time constraints. CDI- All sandwiches were prepared and served within 4 hours. Remaining sandwiches at end of day were discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine not properly functioning at time of inspection. PIC was aware that machine is not functioning and is not currently being used. Part for machine repair has been ordered. Single service items are being used for students until machine is repaired.
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 Facility currently does not have a max/min reading thermometer for hot water dish machine. CDI by education with PIC. Obtain prior to next inspection. |