|
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 roast beef in hot hold at 104 F. Unit was holding approved temperatures at top but hold temperatures decreased lower in unit. Food to be reheated then held at approved temperature. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed lower level of hot hold unit in back of kitchen not holding temperature consistantly from top to bottom shelves. Observed many plastic containers and lids with cracked, chipped, and broken areas. Observed multiple plates for buffet service with chips. Gave instruction to repair and/or replace as needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Areas of tile floors in kitchen, dishroom, and prep area are without grout. Debris and slime is building in areas between tiles and cannot be effectively cleaned. Grease is pooling in area under friers due to missing tiles. Area at door baseboard in meat walkin is rough and cannot be properly cleaned. Floor drain by ice machine near dish machine has foul smell. Drains in kitchen near steamers and near ice machine need to be thoroughly cleaned and disinfected. |