|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Salad mix in covered salad bowls inside reach in cooler 49F, sliced pork in smal prep unit 51F, lettuce for salads in front salad prep cooler 48F. CDI- uncovered salad bowls to allow mix to cool down to proper temperature. Placed sliced pork in bottom of prep cooler in and closed salad prep lid on front salad prep cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Separation-Storage - P: Discontinue hanging cleaners on shelving used for reusable plates and to go utensils. CDI-removed chemicals |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing scoops used for rice in standing water. Store scoops clean and dry or in product. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C:Clean ceilings and walls where needed.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace or repair rusting shelving inside cooler units. Increase lighting in walk in cooler.
6-201.16 Wall and Ceiling Coverings and Coatings - C: Observed absorbant ceiling tiles above dish machine and rice cookers. All ceiling tiles must be smooth, easily cleanable, and non absorbant. |