|
19
|
0
|
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 pan of cooked noodles holding on service line at 112F. CDI-noodles sent to be reheated to 165F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several service trays wet stacked on storage shelf. Observed several knives in holding racks stored wet. CDI-Equipment sent to air dry on drying rack. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed large kettle on cooking line leaking water into a bucket. Observed standing water from a leak in bottom of reach-in cooler in rear production room.
Observed dish machine out of service at time of inspection. Maintenance staff on site for repairs. 3 compartment sink being used in the interim for washing, rinsing and sanitizing.
Observed extremely rusted fan grate inside reach-in cooler at pizza prep station.
Repair cabinet handle in the coffee kiosk. (REPEAT) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior and exterior surfaces of reach-in refrigeration units including door handles. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
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 cleaning needed to floor of walk-in freezer. (REPEAT)
Observed dusty fan grates inside walk-in cooler #5. |