|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed pink algal growth inside of the ice machine today. Employees cleaned and sanitized during inspection to correct. |
|
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 HoldingObserved wrapped hamburgers holding in the hot cabinet today at <135F. Maintain these at 135F or more if hot holding them. If they fall below this temp. during prep./putting sandwiches together, then they need to be reheated to 165F or more. Reheated during inspection to correct. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved hummus that had been opened on 12/9/13 today in the WIC. Hold TCS foods for only 7 days if holding them at 41F or below. Hummus discarded today. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsHealth Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |