|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean white flap on both ice machines in kitchen and downstairs. CDI-cleaned during inspection |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Red potatoes 107F milk bath 69F. Refried red potatoes to 165F discarded milk bath |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C: Observed rusting shelves in small reach in cooler with seafood and where needed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean shelves inside walk in coolers. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair damaged floor tiles in front of cooking equipment and where needed. Reseal baseboard to wall under hand sink in ice cream area.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair counter under hand sink near cups close to ice cream area. |