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6-1A: .04(6)(f)Chicken salad wraps were prepped at 9:45 am, placed into individual containers, put into a cambro holder and rolled into the memory care kitchen, waiting to be served at 11:30 am. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Wraps were served. Recommended wraps be placed on time control.
14A: .04(4)(k)Observed three dry food containers with cups stored inside. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Cups removed.
15B: .05(3)(h),(i)Facility does not have maximum registering thermometer for the high temperature dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)
All cold holding is in compliance unless noted otherwise.
NOTE: Ensure cans do not have dents along seams. Cans must be discarded or returned to supplier.
NOTE: Residential insecticide cannot be used or stored in facility.
An informal will be conducted for maximum registering thermometer.
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