|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed the tartar sauce cups to be cold holding at 62F at the drive up window ice basin. CDI- all tartar sauces were voluntarily discarded. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C. All floors shall be smooth and easily cleanable. Observed tiles missing in the kitchen, trash can wash, and in the freezer. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-202.12 Heating, Ventilation, Air Conditioning System Vents - C. Vents shall be clean to sight and touch. Observed a dusty vent above the single service storage rack. CDI by instruction. |