|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed regular, multigrain pancake mix, and liquid eggs in cold well on cook line and french toast mix at grill area > 45F. CDI - all products discarded and fresh product started. E-mailed TPHC application (time as a public health control) to facility to start using if products cannot be maintained at 45F/below. (Repeat) |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitress staff without hair restraints on. (Repeat) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various items throughout kitchen still in need of cleaning to removed debris and residue including: bread racks, inside cold hold rail, shelving @ cook area and in walk-in cooler, inside microwaves, cooking equipment, and inside cooler/freezer reach-in combo. (Repeat) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 floors inside walk-in cooler/freezer, cook line, and dry storage area in need of cleaning. |