|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed an employee drink stored above the microwave today. Keep employee drinks stored in a designated location with a lid on them. Drink discarded to correct.2-401.11 |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed cooked pepper and onions stored at room temp. today- keep TCS foods hot at 135F or more. Peppers and onions sent to be properly reheated today.3-501.16 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS items stored at room temp. today. Maintain TCS foods at 45-41F or less. Items moved to WIC to chill down today to correct. TILT form given as an option for the lettuce. No TILT form for lettuce could be found by PIC today.3-501.16 |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed sliced cheese and sliced tomatoes not timed on the counter today. TILT procedures indicate they need to be timed as soon as they are stored out of temp. Post timed today to correct.3-501.19 |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Keep single use articles inverted to protect them. some clam shells not inverted today.4-903.11 |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean fryers, in between equipment, computers, and heat light pass through. Clean floor under equipment- french frys found today.4-602.13 |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed heat lamp bulbs that are not coated today. Provide coated bulbs or light shields.6-202.11 |