|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed yams in the walk in cooler stacked on top of each other with no barrier between the yams and bottom of the pan stacked on top. CDI- PIC but a barrier between food to separate. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collard greens in the hot holding box with a temperature range of 114 to 117F. CDI- PIC placed items back in the steamer to reheat to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of cheese and tomato with temperatures above 41F in the prep unit. Items had been prepped and placed straight in the prep unit. CDI- PIC moved items to the walk in cooler for rapid cooling. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow drain at first handsink in the kitchen. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wearing in the flooring in the back kitchen and dish pit area. REPEAT |