|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed beef at 119F and broccoli at 116F on the hot line. Maintain TCS foods in hot holding at 135F or above. CDI (corrected during inspection). The manager placed items on time as a public health control procedures for the duration of the lunch meeting and will discard after luncheon. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: Repair the broken ice machine door (internal) as it is cracked. Maintain equipment in good repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C
COMMENT: Observed no covered trash can in women's restroom. Provide a covered receptacle in the women's restroom. Manager informed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
COMMENT: Clean the floors underneath the baking equipment and underneath the garbage disposal at the dish washing area. Repair any light bulbs that are out in the hoods and repair the flaking paint at the walls in the can wash/mop sink room. Maintain physical facilities clean and in good repair. |