|
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 potatoes and chicken on steam table held below 135F. CDI-reheated to 165F+. EHS suggested putting these items on TPHC. |
|
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 items overstacked in pans in flip top unit. CDI-product out of temperature out less than 4 hours and put into cooler below. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pico out of temperature control and not marked with time either. Employee stated it was taken out at 11am using TPHC. CDI-labeled with time. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors, walls, and ceilings maintained in good repair. Observed floor in disrepair throughout. REPEAT.
6-502.12 Floors, walls and ceilings shall be clean. Cleaning needed on floors, walls, and ceilings throughout. REPEAT. |