|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P EHS observed slaw, potato salad, and ranch holding above 41F (see temp log) in wait area 2-door reach in. CDI-PIC voluntarily discarded food items and unit not to be used for cold holding TCS until repaired unless using TPHC. EHS discussed using TPHC with this unit until repaired. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. Back door screen with small gaps big enough to permit insect entry. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee without proper hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored in red sanitizer buckets at wait area and in 3 comp sink testing at 0ppm chlorine. EHS discussed with PIC to not add soap into sanitizer buckets. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Kitchen 1-door reach in freezer gasket torn. Wait area 2-door reach in ambient measuring 46F. |