Proper date marking & disposition SOME PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean UNCLEAN NON FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
The Business has a written employee's health policy for food-borne illness. CFPM SARA TESHOME FS- 46171 EXP. 08-30-13 Thermocouple in ice & water: 32°f Most recent pest control service date: 4/18/2013 If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037 Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.9°F
Temperatures
Hot Water (Handwashing Sink)
116.0F
Hot Water (3-compartment sink)
119.0F
Hot Water (Handwashing Sink)
111.0F
(Refrigerator - reach-in)
41.0F
(Refrigerator - reach-in)
39.0F
(Refrigerator - reach-in)
41.0F
Onions raw (Refrigerator - open display) (Cold Holding)
41.0F
Green Peppers (Refrigerator - open display) (Cold Holding)
38.0F
Lettuce mesclun (Refrigerator - open display) (Cold Holding)
40.0F
Beef (Refrigerator - open display) (Cold Holding)
40.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)
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