|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
Provide disposable towels at all hand washing sinks; Observed no towels at employee hand sink in kitchen area. Towels provided during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Properly hot hold PHF products; Observed hot pies (meat) stored in hot holding unit measuring 118-120 degrees F; Observed jerk chicken hot holding on stove measuring 127 degrees F; All items reheated and placed by onto functioning units to properly hot hold. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non food contact surfaces clean; Observed all equipment collecting old food debris in need of cleaning. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep floors, walls and ceiling clean and in good repair; Observed flooring throughout in need of cleaning; Observed walls having splattered debris in need of cleaning throughout establishment. |