Test kit provided and used to measure sanitizing solution concentration Observation: No chlorine sanitizer test strips on site.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No fine tip probe thermometer on site to temp foods.
Using a handwashing sink- operation and maintenance Observation: Ice bin and ice stored in hand washing sink. Manager removed ice and bucket from sink and will no longer be using it for anything other than hand washing.
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness Observation: Employees not using the middle compartment sink to rinse food equipment. Inspector discussed the 3 step manual ware washing process and the employees will be utilizing the proper steps starting today.
Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation: Gravy mix temped at 130*F after taken off of hot hold at . Employee voluntarily discarded the product.
02/26/2016
Regular
Posting of a valid license Observation:License to be posted in view of the public.
Foods are cooled using appropriate methods Observation:Foods are to be cooled in the fridge, not room temp, lids off and in small portions.
Sanitization methods - hot water, chemical Observation:Sanitization must be done during the dish washing procedure. Bleach is ok to use at the right concentration. 1 tsp/ gal water.
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation:Employee illness reporting policy handed out.
02/26/2015
Regular
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Mechanical warewashing equipment, hot water sanitizing temperatures
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