The Daily

Thermometers provided and accurate — Inspector Note: Observed several coolers throughout the establishment without thermometers to measure the ambient temperatures of the units. Corrected on site - PIC ordered replacement thermometers. Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars. 4. Temperature measuring devices shall be designed to be easily readable. 5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the permit displayed for the establishment is expired. Corrective action - PIC advised to contact Finance Manager to arrange for payment for food service permit fees and update any addresses on file as necessary. Post the permit in a location in the food service establishment that is conspicuous to consumers

Proper hot holding temperatures — Inspector Note: Observed cooked potatoes stored on shelving above grill at temperatures below 135*F. Corrective action - PIC advised to create written procedures for using Time as a Public Health Control in lieu of proper hot holding temperatures for the potatoes. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P