|
21
|
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 grilled onions being held below 135F in steam well. Product prepared between 9am-10am. CDI: Education provided and PIC reheated product on stove (168F). |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies throughout facility. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on left 2-door reach-in cooler, grill make table, sauté make table, and fry make table. Observed lights burned out in vent hood. Observed dicer blade in poor repair. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several cutting boards with moderate to heavy scoring. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips to test chemical dish machine. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED. |