|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high QAC sanitizer at three compartment sink- 400+ppm. PIC stated preventive maintenance visits bi-weekly and will have unit serviced. Facility to dilute solution until repaired. CDI: PIC diluted solution with water- 250ppm. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS foods being reheated to slowly to meet reheating parameters. See temperature chart for details. CDI: Education provided and food employees turned temperature of stove, oven, and steam wells up to enable more rapid reheating (>165F). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged test strips. PIC stated preventive maintenance visit bi-weekly and will obtain new test strips. EHS will return within 10 days to verify test strips obtained. VERIFICATION REQUIRED. |