|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler on bar side holding items above 41F. CDI: All TCS items voluntarily discarded. Observed lettuces that were holding in prep top for lunch above 41F. CDI: Items rapidly cooled to 41F by end of inspection. REPEAT VIOLATION |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in bucket of sanitizer. CDI: Knife removed. REPEAT VIOLATION |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed facility has no 3-comp sink. Facility has only a 2-comp and dish machine. CDI: EHS sent PIC the variance application. Without an approved variance, points will increase on subsequent inspections. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and dust build up on ceilings and vent pipes in kitchen. |