|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed sliced roast beef 43F, chicken salad 43F, cut tomatoes 43F, egg salad 43F, raw beef patties 47F, and coleslaw 43F in cookline reach in cooler. Was told by PIC that power was shut off to dish machine for repairs and reach in cooler may have been affected. CDI- all items discarded and replaced by back up items in stand up reach in. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Obtain additional way to check hot water temperatures such as: therma-labels, dish plate, or water proof thermometer. Dish machine was repaired night before. Final rinse is 114F and wash is 174F. Maintenance made aware and repairs to start during down time. |