|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-702.11 Before Use After Cleaning - P- PIC was unable to provide sanitizer during the inspection. A VR will occur no later than 5/26/19 to ensure the unit obtains sanitizer. PIC voluntarily closed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken legs (120F), ox tail (133F), mac n cheese (127F), and cooked cabbage (127F) all below 135F. CDI- PIC was able to place all items on a four hour time hold. 1-5PM. EHS provided PIC with a TPHC form. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test kit available during the inspection. A VR will occur no later than 5/26/19 to ensure the unit obtains a proper sanitizer test kit. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available during the inspection. PIC voluntarily closed the unit. A VR will occur no later than 5/26/19 to ensure the unit obtains hot running water. |