|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Upon arrival, PIC stated dish machine is down and is scheduled for repair ASAP. Facility is using single service trays and has 3 compartment sink set up correctly with proper concentration of quat sanitizer. VR. |
|
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 trays of sausage patties on both sides of serving lines below 135F. CDI-reheated to 165F+. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
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 cut watermelon out on TPHC and not marked on TPHC board. CDI-time recorded on board. |