|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Reheat leftovers to 165F or more before storing them in the hot hold unit. Observed foods in hot hold cabinet not maintaining the hot hold temp. of 135F or more. These items were sent to be reheated in the microwave properly to correct. Be sure employees use thermometers to check these temps. before storing the food in the cabinet. 3-403.11 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold cold foods at 45-41F or less. Observed the make line not holding foods cold enough(see chart). Products discarded today to correct( they had been on this line for 4 hours). Unit will not be used until it can be repaired. 3-501.16 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Date mark all TCS foods once they have been opened/made. Observed cut lettuce and open spinach not date marked today. Observed open ham not date marked as well. Ham discarded today to correct. Spinach and lettuce dated. 3-501.17 |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Food service employees must wear an approved hair restraint(hat, visor, or hairnet) when handling food. Observed multiple employees with no hair restraint today. 2-402.11 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean the grill equipment- observed build up today along the cook line.4-602.13 |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed no drain plug in the dumpster on the right- provide one.5-501.114 |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Lights above food storage/prep areas must be coated or covered, Observed a non-coated bulb today on the pass thru today and one coated light here that was starting to peel- replace these.6-202.11 |