|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P; Properly reheat for hot holding; Observed sausage patties placed into steam table hot holding unit to reheat; This unit is a holding unit and is unable to properly reheat for hot holding. CDI patties pulled and properly reheated and then placed on hot holding unit. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air; Observed employee towel drying containers; allow all items to air dry after washing, rinsing and sanitizing. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C
4-101.11 Characteristics-Materials for Construction and Repair - P
4-501.12 Cutting Surfaces - C
Keep non-food contact surfaces in good repair; Observed split / torn gaskets on reach-in cooler units in need of repair.
Keep all equipment used for construction smooth and easiliy cleaned (non-absorbent); Observed bar upfit with exposed raw wood in need of sealing.(review needed for upfit)
Keep cutting surfaces in good repair; Observed stained / gouged cutting boards in use in kitche area in need of resurfacing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean; Observed wall behind panenni press collecting debris in need of cleaning. |