|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 trays of fish and 1 pork chop tray above 41F in stand up unit on the bottom shelf. All other food in stand up was in temp. Food on bottom shelf was blocked by food stacked together on the top shelf, making air flow difficult. Observed chicken thawing in prep unit at 54F, had sufficent ice. PIC said it had been there 1 hr. CDI-PIC voluntarily discarded food on the botom and moved items around to help increase air flow. PIC added more ice on the thawing chicken until they use. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site, thermometer does work but it is not a thin probe. VR REQUIRED 11/2/2020. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door closed but with large gaps in the screen, making entry easy for pest. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed stand up by the grill leaking water inside, a large metal pan was catching it. Observed stand up freezer in the back with large chunks of ice on fan. PIC turned off unit and is aware of the problem. They are going to chip ice away when they slow down. Food is in temp but at the 41F line. PIC turned it back on until they get time to fix so food doesn't go out of temperature. |