|
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 ( REPEAT) Observed slaw stored on prep table for holding measuring at 65 F; CDI Slaw discarded by staff. (Owner inquired about TPHC procedures for slaw) literature provided. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to customer sneeze spray. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
(NO POINTS DEDUCTED)
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle / waste bin in womens restroom. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
(NO POINTS DEDUCTED)
6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen food prep area with light bulbs that are not shielded. |