- 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:TCS foods Pub deli station preperation refrigerator running warm. specifically, hummus measured 61 degrees, tuna salad 60 degrees, diced cooked chicken measured 58.9 degrees other foods were out of required range as well. all foods were destroyed at inspection and restocked from holding refrigerator at proper temperature. It should be noted that deli refrigerator was running less than 41 degrees so it is unclear why foods were out of required temperature range. sliced ham in the greens to go case measured 54 degrees. Corrected at inspection. All TCS foods in cold holding shall be kept at 41 degrees or less.
- Equipment openings, closures, and deflectors
Observation: Gaskets on Hobart two door refrigerator are loose and falling off and require repair.
- Backflow protection
air gap, device standard, when required
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Salad preparation area handsink did not reach 100 degrees at inspection.
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03/02/2015 | Regular |
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