|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink cup stored in kitchen. CDI- Drink removed. |
|
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 2 steam tabes holding 2 pans of rice at 127-130 degrees for approx. 2 hrs, water in one steam table observed at 127 degrees. Observed peppers and onions in a pan on flat grill hot holding at 128. CDI- Peppers and onions reheated to 165 min for proper hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 large pans of raw meats: chicken, beef, steak, that were being left out at flat grill with no temperature control, observed at 57-67 degrees, approx. 30 minutes according to PIC. Take out smaller amounts of foods that can be cooked/ prepped within a short amount of time to ensure the time food remains in the temperature danger zone is minimized. CDI- Pans of meats moved to fridge to chill back to 45 or less. Observed diced tomatoes in a pan on top of make table at 50 degrees, tomatoes not down inside make table to stay cold. CDI- Tomatoes moved to fridge unit. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
45 Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a few shelves in the walk in cooler rusting (replace shelving). |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed spray foam insulation in use to repair FRP gaps at oven hood wall. Material is not cleanable, needs removal and repair
with other durable/ washable material. |