|
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 top portion of chicken breast and meatballs in hot holding at 127F - 132F. CDI: meatballs reheating to 188 deg F and chicken breast to 150 deg F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in 3-comp sink at above 400ppm too toxic for FCS. CDI: by remaking to proper concentration of 200 - 400ppm.
7-201.11 Store toxic materials to avoid contamination. -P. Observed restroom cleaner stored hanging on faucet of 3-comp sink. CDI: by relocating. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment:
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch and bracelets. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service lids stored on the floor in back of kitchen. |