|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine reaching only 150F final rinse and hot plate reading 149.9F final rinse. Instructed PIC not to wash dishes in 3-compartment sink until dish machine is repaired. VR to be done by 8/6/20. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several sliced cheeses and deli meats maintaining temperatures above 41F in prep unit due to overstacking. All items on the bottom are maintaining temperatures below 41F. Also observed chicken salad in prep unit at 45F. Item just prepped. CDI - All overstacked cheeses and deli meats were voluntarily discarded. Chicken salad taken to WIC for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT. Observed black forest ham expired on 7/26, pesto and sun dried tomato pesto dated 7/23-7/30, and grape leaves not date marked. CDI - Ham voluntarily discarded. Pestos labels corrected. Grape leaves labeled. Repeat, but MUCH improvement since last inspections.
No signature needed due to COVID-19 guidelines. |