|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
On front line observed chicken bites hot holding below 135F. CDI- Food was voluntarily discarded. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeat Violation-0.5 pts- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee without hair restraint on. *Points not escalated due to improvement from last inspection* |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed clean metal containers wet stacked in dish area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee drink being stored on top shelf inside of reach in cooler. |