|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Lettuce and tomato cups in milk cooler at middle concession stand were 44 degrees. EHS believes transport caused rise in temperature. EHS recommends starting TPHC when cold foods are pulled from walk-in cooler at high school. CDI EHS utilized production chart for time and temperature. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Dish machine out of order. Facility using 3 compartment sink for wash, rinse, sanitize. Continue with current procedure until repaired. Speed rack covers damaged. PIC stated she has disposal overs for replacement. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Ceiling bracket over prep table in bad repair. Areas of peeling, flaking, and damaged tiles and brackets in ceiling. Multiple tiles with buildup. Seal around baseboard tiles inside walk-in cooler by door. Maintain floors, walls, ceilings to be in good repair. |