|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Observed staff washing equipment but did not turn booster heater on. DishTemp measured 141 degrees F final rinse while staff processing equipment. CDI, booster heater turned on by PIC and hot water provided at required temperature and observed unit working properly as measured by DishTemp dish simulator. Ensure booster heater is on to provide required hot water temperature to sanitize equipment. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several pans of potatoe wedges hot held below 135 degrees F. See temperature observations above. CDI, potaotes placed in oven to continue reheating. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed staff did not put accurate start time on TPHC board and mistakenly put an hour later then when they put items out as communicated by staff. CDI, correct time adjusted on board. |