|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed dish machine not properly working during the inspection. NOTE: dish machine was being worked on during the inspection. Staff will be using the 3 compartment sink until it is fixed. VERIFICATION REQUIRED. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed food left out for residents below 135F. Plates were sitting on countertop in household D and in the microwave in household C. Observed breakfast plate at 91F in Parker Terrace kitchen. Corrected during the inspection (CDI) - Plates were placed in refrigerator to continue cooling (see temperature chart). |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed bag of kale opened on 2/10. CDI - Discarded during the inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 101F when being used for manual washing. CDI - Water temperature was increased. |