|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine is not registering any sanitizing strength at time of inspection. PIC will call GM to come take a look at the machine. Facility will use single-service plates, cups and utensils until dish machine is repaired. VR- facility has up to ten days to repair unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, boiled eggs (CP), and cut cantaloupe that were stored above 41 F. Items were placed in prep cooler this morning at 8 am. CDI- Items were placed in walk-in cooler and allowed to chill. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of chicken salad cooling in deep pan in prep cooler. Prep unit is not designed to cool foods. CDI- Chicken salad was placed in shallow pans and placed in walk-in cooler to further chill. |