| 3717-1-04.4(L) Critical Hot water for mechanical sanitization is below required temperature. Thermolabels was used to test the accuracy of the dish machine and did not indicate that the water was reaching at least 165 degrees Fahrenheit. Pic instructed to use 3 compartment and follow wash, rinse, sanitizing procedures until maintenance can be performed on dish machine. Correct By: 01-Feb-2022  |
| 3717-1-03.4(F)(1)(b) Critical Repeat TCS foods not being cold held at the proper temperature. Observed multiple items including cole slaw and cut tomatoes holding at 46 degrees in reach in prep cooler. TCS foods shall be held at 41 degrees or below. Corrective action: Pic added ice and lids to the cooler to rapidly cool products. Pic will monitor temperatures every hour. If the proper temperature cannot be met, food will be moved to the walk in cooler. Pic will call for maintenance. |
| 3717-1-04.1(A) Observed prep cooler not holding at the proper temperature. Prep cooler holding at 46 degrees Fahrenheit at time of inspection. |
| 3717-1-04.2(H)(2) Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. |
| 3717-1-06.4(B) Repeat Observed accumulation of debris on walls by dish machine. |