|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
Slicer for cheese has residue on the blade from the day before. Corrected during inspection. Person in charge had employees re-clean and sanitize the cheese slicer. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P
Rotisserie chickens in display at temperatures of 107 F to 113 F. Corrected during inspection. Person in charge had employees remove all the rotisserie chickens from the display unit, took temperatures of all and all were discarded because none were at 135 F or higher. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (C)
Some flies present. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
FLOORS UNDER FRYERS IN KITCHEN HAVE GREASE AND FOOD DEBRIS BUILD UP. |