|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several metal containers stored as clean with food debris.
CDI- Dishes taken through high temperature dish machine again and verified clean to sight and touch. (-1.5) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3 DAY VR.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken nuggets and french fries below 135F inside hot holding cabinets.
CDI- PIC reheats all items above 165F and returns to hot holding. PIC states doors were likely left open, and EHS observed them return to proper ambient temperature of over 160F during inspection. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Cesar salads in middle RIC between hot cabinets at 45F.
CDI- PIC rapidly cools salads back to below 41F inside WIF. States door left open as reason for temps higher than expected in RIC. EHS observed RIC return to 38F during inspection. PIC should speak to staff about doors and ensure that hot and cold cabinets are not left open. (1.5) |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
10 DAY VR.
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed no hot water at sinks. Water runs at 70F. Front office has placed urgent work order for hot water repairs. EHS confirmed the high temp dish machine is still working. PIC will monitor it throughout service and notify EHS if it is not able to heat food contact surfaces to 160F or higher. |