|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken stored in hot holding unit measuring 125 F; Observed sausage patties stored in hot holding unit measuring 127F. CDI both patties and chicken breast reheated and held on hot holding unit at required temp. (unit turned to higher heat setting) temp maintained. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. Observed wiping cloths (wet) stored in prep units instead of in sanitizer solution.
• |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
(REPEAT)
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
(REPEAT)
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen equipment throughout, inside surfaces of stand up freezer and coolers) |