|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cheese pizza registering at 125 F inside hot box. CDI - Product re-heated in oven with final temperatures recording > 165 F. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on knife stored at metal wall mount. CDI - Utensil removed to be properly W/R/S. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
Yes |
REPEAT: 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed insufficient hot water to 3-compartment sink at time of inspection. Refer to temperature chart. Facility maintenance onsite contacted for repairs to hot water tank. Water tank emptied due to sediment and re-filled. No change after 20 minutes. All utensils will be transferred to main kitchen inside OMB establishment for proper W/R/S.***10-DAY VERIFICATION REQUIRED. |