|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine at 157 F. PIC stated that another sanitizer (acid) is used as a back up. There is not anyway to test this acid to show it is dispensing at the proper strength. Facility will use 3 comp sink during the slow period and single-service items until unit is repair. VR- facility has ten days to repair unit. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of grits that were held at 124 F. Grits were in hot-holding unit for less than two hours. CDI- Grits were reheated to 182 F. |
|
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 sliced tomatoes and diced ham in prep cooler that were held above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. |