The Center at Park West

Corrective action: Inspector observed two sanitizer buckets testing below the required concentration range. Person in charge remade the buckets during the inspection and they tested in the appropriate concentration. 2) The hot water sanitizing dish machine did not raise the temperature of the dishes to at least 160°F. Inspector observed the hot water sanitizing dish washer temping at 140 °F. Person in charge was instructed to submit a work order and use the sanitizing sink in the three-compartment sink to sanitize the dishes.

Corrective action: Inspector observed a container of french toast batter without a label or a datemark. Person in charge added a datemark during the inspection. 2) Refrigerated, ready-to-eat food(s) that require time or temperature control for safety was not discarded within 7 days of preparation or opening of product. Inspector observed a half container of ham, a half container of turkey, and a half container of shredded cheese that was datemarked for 4/28 and was held for 8 days. Person in charge discarded the items during the inspection. See voluntary condemnation.