ROUTINE INSPECTION
3 reported violations
- K39: Thermometers provided, accurate
Facility lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K07: Proper hot and cold holding temperaturesCritical
Measured chicken tenders at 123 F, potato wedges at 125 F and chicken wings at 121 F within the self service open front warmer. Time on time labels were inaccurate. Items removed from cooking more than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was voluntarily discarded. Time labeler adjusted to provide the correct discard time. Submit TPHC procedures for review and approval.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks quat sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.