|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain all cold food temperatures at or below 45 F. Observed various food items in multiple refrigeration units for unknow time but reportedly for approximately 3 hours. Repair person was on site during inspection and removed and cleaned filters and units began decreasing temperatures. Walkin thermostat was adjusted and filter cleaned. All foods were quickly rechilled and were held on appropriate ice baths or under time control till units were below 45 F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Keep all cooling foods uncovered where protected until at or below 45 F. Observed multiple items covered before thorough chilling. Gave instruction and adjusted method. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Maintain all equipment properly functioning and in good repair. Observed 2 make table/reachin units with clogged filters. Walkin unit needed filters cleaned and thermostat adjusted. Repair man on site during inspection to complete maintenance. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Proide floors, walls, and ceilings to be smooth and easily cleanable. Observed area behind handsink in dishroom needing smooth wall. Area at door flashing rough. Walkin freezer in need of proper floor. Gave instruction. |