|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of yams in the hot holding unit with a temperature of 115F to 124F. CDI- PIC reheated yams to 170F and placed them back in the hot holding unit. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area in the back kitchen. Observed cups by the front kitchen wet stacked. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
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 floor in the back kitchen and dish pit area. Observed missing tiles in the ce3iling in the back kitchen near three compartment sink and dish machine. |