|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw, diced / sliced tomatoes, tuna salad, all stored inside prep cooler that was not functioning properly holding all at 50-51F. CDI all TCS foods removed from unit and placed into walk-in cooler to rapidly cool back down. Observed all items cooled back down to 45F and lower by end of inspection. VR to ensure unit is repaired.
. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bus tubs underneath prep tables In back kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler door damaged in need of repair; Observed prep cooler unit not properly functioning in need of repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen area with light bulbs that are not shielded.
. |