|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed cold holding unit not functioning properly with all PHF products measuring 58-65 degrees F (heat treated vegetables, cooked proteins, cheese) ; CDI all food products moved to walk-in cooler to cool rapidly back down to required cold holding temperature. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing; Properly thaw using approved methods; Observed raw fish thawing in hot standing water; Cool running water used to thaw fish. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
(general comment)2-303.11 Prohibition-Jewelry; Ensure that all employee preforming food prep removes all jewelry; Observed employee preparing food wearing bracelet.2-402.11 Effectiveness-Hair Restraints; Observed employee not wearing hair net while preparing food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed broken missing handles on cold holding unit in kitchen area; Observed cold holding unit in need of repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
(general comment)6-202.11 Light Bulbs, Protective Shielding; Observed light fixture near ice machine not having shields on light bulbs. |