|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
Store TCS food cold at 45F or below. Food in prep unit across from grill.above 45F. Items needed for immediate service put on ice and all other items put into walk in cooler. VR. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no longer than 7 days. Some items without date label such as ribs, open package of hot dogs, meatballs etc. CDI-labeled Discard foods held longer than 7 days. Observed spinach dip with date label of 8/15. Dip discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly store chemicals. Bottle with label of sanitizer contained pure chlorine used for cleaning floors. CDI-contents of bottle discarded. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Keep equipment in good condition. White chest freezer lid in need of repair.Equipment shall be used as intended in specifications. Observed domestic food processor in kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Keep physical facilites clean. Cleaning needed throughout kitchen especially floors around equipment.Floors shall be in good condition. Floor in walk in cooler in need of repair. |