|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Observed dish machine not reaching sanitization temperature. Final Rinse readout was less than 100 F. Temperature disk read 145 F after pass thru. CDI- maintenance called for service. Verification within 10 days of repair. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed mongolian beef coming off temperature control to be placed on TPHC at 122 F. Observed broccoli being placed on TPHC at 116 F. 3-501.19 (B) (1) states food to be held TPHC must have an initial temperature of 135 F or greater when removed from hot holding temperature control. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat hanging on retail shelves and with sleeve draped over handsink splash guard. |