A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation:There is no thin tip digital thermometer to check the temperatures of thin foods.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: There were packets of butter sitting out at room temperature. COS.
Bare hand contact with ready to eat foods Observation: An employee had bare hand contact with celery for a tuna salad sandwich. COS
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the quat ammonia sanitizer.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: There were multiple items, such as soups, that were not date marked in the refrigerator and freezer.
02/04/2016
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: There are no test strips to check the concentration level of the sanitizer. Either a quaternary ammonia or a unscented bleach can be used as a sanitizer.
Handwashing signage Observation: There are no signs designating the handsink in the kitchen and employee handwashing signs in the restrooms. COS by printing them off for establishment.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: There are no thermometers equipped in the refrigerator and freezer.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: There is no thin tip digital thermometer to check the temperature of thin foods.
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