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 is no thermometer in the white kitchen refrigerator.
Test kit provided and used to measure sanitizing solution concentration Observation:There are only chlorine test papers but establishment uses quaternary ammonium sanitizer - repeat violation.
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:Observed crockpot of soup stored at room temperature in unheated storeroom, soup was 45 degrees - discarded, corrected on site.
Storage of clean linens, single-service, and single use articles Observation:Observed boxes of take-out containers stored on storeroom floor under table.
Most recent sample report for the nonpublic water system is retained at the food establishment or as specified by state water quality regulations Observation:Most recent water sample report is not available at the establishment during the inspection.
Food storage - preventing contamination from the premises Observation:Observed bags of potatoes and onions on kitchen and storeroom floors. Observed onion and other foods stored under the paper towel dispenser at kitchen handsink.
03/20/2014
Routine
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observed raw meats stored with carrots and deli meats in kitchen refrigerator - corrected.
Roasts held at a temperature of 130°F or above White kitchen refrigerator was above 41 degrees, turned down, corrected.
Test kit provided and used to measure sanitizing solution concentration There are chlorine test papers available but the establishment uses quat sanitizer.
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