|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed items held on TPHC not updated for today when foods were removed from refrigeration as procedure state. Old time remained on board. CDI, TPHC board updated to reflect time when food was removed from refrigeration as procedures state. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed high temperature dish machine reaching required temperature as registered on disk and lollipop thermometer but gauges not moving for wash and rinse temperature. Rinse temperature gauge remained at 110 degrees F. Calibrate. Observed door off hot box not completely closing due to possible door hinge issue. Observed gasket / seal in need of replacement on top of dish machine. Observed 2 lights flickering and out under hood ventilation system. |