|
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 rice in rice cooker at 132-135F, aloo mutter at 122F at buffet line, and chicken pakora sitting on ledge above grill at 130F. CDI items reheated or discarded. Suggest facility use time on certain food items since buffet lasts from 1130-230pm/ |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed no thermometer inside of beverage cooler near drinks area. Repeat. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee scooping rice for plates without wearing a hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed waitstaff scooping food while wearing a watch. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed handles, reach in vegetable freezer, racks in walk in, and walls behind prep units in need of cleaning. Repeat. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
Observed urinal in mens restroom in need of cleaning on underside area. Repeat. |