Truth Be Told

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean plates placed with no overhead covering. PIC removed the plates for clean up and was advised to place the plates upside down or under a covering. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: At the time of inspection, PIC failed to provide proper testing devices and testing strips for the Warewashing facility and 3 compartment sink. PIC advised to get the test strips ASAP.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed that the oven in the main kitchen had grime and food debris buildup. PIC advised to make a cleaning schedule and have the oven clean to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in RIC coolers inside the main kitchen are holding at temperatures above 41F.PIC moved the food to other working coolers to maintain temperatures below 41F.