|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low chlorine sanitizer in dish mahcine- 0ppm. EHS attempted to run machine twice but no success with chlorine test strips. CDI: Owner arrived on-site during inspection and repaired dish machine/got dish machine to dispense chlorine solution- 100ppm. 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 unsalted butter being held below 135F on counter. PIC voluntarily discarded product. PIC opting to utilize salted butter going forward. |
|
22
|
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 pesto and chorizo being held above 41F in ice bath on prep table. Product placed into ice bath @4pm. PIC utilizing TPHC as short-term means of compliance. EHS will return within 3 days to verify plan for long-term compliance in place and being utilized. Observed several TCS foods being held above 41F in kitchen make table. Product with various prep dates. Ambient temperature of unit 47F-51F. PIC voluntarily discarded all product in make table. Facility utilizing TPHC as short-term means of compliance. EHS will return within 3 days to verify make table repaired and long-term compliance being achieved. VERIFICATION REQUIRED. |