|
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 pizza in hot holding box holding beloiw 135F (see chart). CDI- PIC stated pizza had been out for about 20 minutes. Pizza re-heated in oven to proper temp. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a wet wiping cloth on prep table. Keep in sanitizer buckets. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Pipe from sink was draining directly into drain with no air gap. Cut pipe to provide air gap. |
|
54
|
0
|
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. No shield on light in freezer. Provide light shield. |