DAI LOI 3

Inspection item: Inspection item 6-1D

Code .04(6)(i)

The Person in Charge (PIC) was unable to locate the time control procedures for milk and cooked noodles that are held above 41°F or below 135°F. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The procedures were written.

Inspection item: Inspection item 15B

Code .05(3)(h),(i)

The PIC was unable to locate the test strips used to measure sanitizer concentration. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Inspection item: Inspection item 16A

Code .06(1)(g),(h)

The recently installed water heater provides 75,100 BTU; however, the facility currently requires approximately 125,000 BTU to meet its hot water demand. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

Inspection item: Inspection item 17C

Code .07(1)(a)

The dry storage area has a concrete floor. The walls in the dry storage area are painted wood. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

Inspection item: Inspection item 17C

Code .07(2)(c)

A coved base is not present in the dry storage area. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)