|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage stored in two different prep units both at a temperature of 44F. Cabbage was moved to the walk in unit to cool down to temperature. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking shown. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Equipment shall be maintained in good repair. Observed ice buildup in walk in unit from possible leak. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard - P P Ensure that backflow meets design standard of A.S.S.E. Observe y hose with sprayer and chemical line both attached negating the built in back flow of the system. To combat this issue food establishment must attach a device that issued for continuous pressure such as A.S.S.E.(1024). (CDI with education) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed blown bulb causing food preparation to have a intensity of 31 foot candles. 50 foot candles is needed for compliance. |