|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some thick pieces of roasted chicken in hot box ranging from 127F - 137F. CDI: chicken reheated to 194F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink and in 2 buckets above 400ppm at 500ppm. CDI: sanitizer was diluted to 300ppm. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed water at 3-comp sink only reaching 105F. Maintenance has been called for an emergency service. High temp dishmachine was turned on and eventually reached 161F on dish plate simulator. Cafeteria will use dishmachine for wash, rinse, and sanitizing dishes.
VR in 10 days to ensure water is repaired at 3-comp sink. |