|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic sauce pitchers stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION. |
|
21
|
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 chicken being held below 135F in warmer. PIC stated product fully cooked and held for 3 hours before being pulled for further prep (shredding, portioning, and cooling). CDI: Education provided and product reheated(>165F). |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer or temperature strips for measuring sanitize cycle of hot water dish machine. EHS will visit within 10 days to verify proper temperature measuring device obtained. REPEAT VIOLATION. VERIFICATION REQUIRED. |