|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed rice quantities 109 F and 128 F at frontline. CDI- rice discarded voluntarily. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed lettuce on inadequate bed of ice at front counter, 58 F. Recommend holding lettuce in this fashion as TPHC. CDI- lettuce discarded voluntarily. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P: Observed uncovered lemons at drink station. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal containers in rice bins, being used as scoops. Provide a utensil with a handle to dispense rice. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair.-P : Observed handsink with split plumbing resulting in significant leak of water onto the floor. CDI- plumber calle3d while on site. |