|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PGeneral Comment: Provide sanitizer at proper concentration. Observed quat sanitizer below proper concentration in 1 sanitizer bucket. CDI, operator refilled bucket to proper concentration. Improvement made since previous inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held at 135 degrees F or above. Observed container of mashed potatoes hot holding in hot box at 124 degrees F. CDI, operator reheated potatoes to proper temperature. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels - PFGeneral Comment: Food packaged on site and made from 2 or more ingredients shall be labeled according to LAW. Observed operator state that they package cookies, salads, and other foods on site for consumer grab and go. CDI by instruction. CMS working with the State and County on labeling requirements. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - CGeneral Comment: Facility shall be free from unnecessary items such as equipment no longer used. Observed 2 Blakeslee Mixer units that operator stated was not used and is scheduled to be removed from facility. |