|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P
Observed hot water dish machine with final rinse temp of 170F on gauge, 163F on PIC thermometer, and 156F on EHS thermometer. EHS and PIC calibrated thermometers using ice water and got reading of 31.4F and 31.9F. Facility to utilize 3-compartment sink until dish machine able to be serviced and PIC put in call to service company during inspection. EHS will make verification visit within 3 days. VERIFICATION REQUIRED. |
|
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 corn dip and lobster bisque being held below 135F in steam well. Product commercially reheated @11am. CDI: Education provided and PIC reheated product on stove(>165F). |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods being held above 41F in salad make table. Product with various prep dates form 10/03/24 to 10/05/24. Ambient temp of unit 42F. PIC utilizing salad 2-door reach-in cooler until unit repaired, and PIC placed service order during inspection. EHS will make verification visit within 3 days. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed arugula, spring mix, and boiled egg with no prep dates in salad make table. CDI: PIC voluntarily discarded product. |