|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mac n cheese at 130F. CDI- PIC placed item on 4 hr TPHC. EHS provided PIC with a MCPHD TPHC form. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer above 200 ppm Cl and bleaching out test strip. CDI- PIC added water and brought the concentration to 200 pm Cl. |
|
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 no hot water at the start of the inspection. CDI- PIC was able to provide hot running water by the end of the inspection. |