|
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 a container of rice at 132F in the steam table. Observed a container of rice above the stove at 124F. CDI - both containers were reheated to at least 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 all TCS items in the prep unit above 45F by the stove. All items have been in the unit over night. CDI - PIC voluntarily discarded the items. Prep unit is not being used until it is fixed or replaced. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of a knife directly on top of tomatoes in the prep top. CDI - knife was removed. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 prep units and the walk in cooler door. Replace gaskets.
Observed a prep unit holding above 45F. PIC will not use the cooler until it is fixed. Verification required 7/7/2016 |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 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 cleaning needed on the floor of the walk in cooler. |