|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed two containers of cheese at 50F and diced tomatoes at 46F. CDI- PIC was able to cool the items in a freezer to 39F. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee preparing RTE foods while wearing several bracelets on the wrist. |
|
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- PIC was unable to provide a sanitizer test kit during the inspection. A VR will occur no later than 5/19/19 to ensure the unit obtains a proper test kit. Unit was using a Cl sanitizer. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water not available at any fixture during the start of the inspection. CDI- PIC plugged in the hot water heater and obtained hot water by the end of the inspection. |