| Deducted | Remarks |
| 5 | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical warewashing equipment as specified by in 7-204.11. / The dishmachine sanitization rinse tested negative for chlorine on multiple runs; utensils on the drainboard that were washed in the machine were sanitized manually in the warewashing sink at 100ppm chlorine during the inspection. Manually sanitize all utensils after washing and rinsing until the dishmachine provides proper chlorine concentration for sanitization. |
| 5 | 3-401.11 Cook ground meat to at least 155F for at least 15 seconds./ Raw chopped and formed beef Philly Steak pucks were cooked from frozen in the oven; foodhandlers timed the cooking for 15 minutes but did not measure the temperature. The chopped steaks measured 98F-123F loading onto the steam table for service, but were returned to the oven and cooked to >155F. Use the food thermometers provided and verify food internal cooking temperature; use the digital-type with the small diameter probe for measuring thin foods (<1/2 inch) such as meat patties. |