|
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 cheese (50F), salsa (49F), slaw (49F), and sourkrout (50F) all above 41F. CDI- PIC was able to place items on a 4 hour time hold 4-8PM. EHS provided PIC with a MCPHD TPHC form. NOTE: Permit states - This MOBILE FOOD UNIT must provide power to maintain operation of hot or cold holding equipment anytime food is on the unit whether the unit is in transit or stationary. In the absence of a public power supply, the PERSON IN CHARGE shall use a generator or power inverter. Unit has a mounted generator. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a thin probe thermomter at the start of the inspection. CDI- EHS obtained a thin probe thermomter by the end of the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed sanitizer buckets with wiping cloths stored on the floor. |