|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw at make line holding at above 45F in inadequate ice bath. CDI - Slaw placed in feach in freezer for rapid cool down. Improvement from last inspection noted. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food boxes stored on floor in walk in freezer. Relocate to shelf. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic gray lugs wet stacked on drying rack. Separate to allow air drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cup stored at dispenser with lip contact surfaces of cups exposed. Keep these in the plastic sleeve to protect. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Split gaskets on low prep cooler at front of house and low prep cooler at cook line. Also, gasket on walk in cooler door loose and not sealing in places. Replace split gaskets; reattach loose gasket. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe build up of dust from fan guards in walk in cooler and build up of crumbs from gasket of low prep cooler. |