|
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 burger patties and green beans holding below 135 F in hot boxes. Temperature violation included multiple trays of burgers. CDI- All items were reheated to 165 F or above. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizer throughout kitchen without sanitizer label. CDI- Instruction provided to label buckets. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed employee using dial stem thermometer to check temperatures during inspection. When dial stem thermometer was checked with EHS's thermometer, dial stem was found to be inaccurate. Thin probe thermometers are available in kitchen, however there are a limited supply. Thin probe thermometers should be used at all times. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in external temperature gauge to be at 54 F. Food temperature was right at 45 F. EHS thermometer checked ambient air temperature to be 49 F. CDI- Technician was called to correct problem. 2 fan motors were broken and were replaced. |