|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed scallops holding with ice above 41F. CDI: More ice was added. Product cooled to 40F by end of inspection. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times written for eggs, egg rolls, or cabbage held on time at the start of the inspection. CDI: Start times were written. REPEAT VIOLATION |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in the 3-compartment sink. CDI: EHS discussed with PIC about training employee to only use handsink. CDI: Employee correctly washed hands the rest of the inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed several absorbent ceiling tiles in the kitchen. Observed floor near door with some severe cracking. Observed some areas where the wall meets the floor that the plaster/wall is damaged throughout facility. |