|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed sweet potatoes and marinara holding on the stove today at <135F- both had been out for <2 hours and were reheated to 165F to correct.
Observed cheese pizza and sausage patties holding at <135F- discarded.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed TCS foods holding at >45F in the 1 door reach in along the wall and in the salad bar reach in cooler- Products moved out of the salad reach in to quickly cool down.
Most products were discarded from the kitchen cooler- eggs and pico were chilled down during the inpsection.
Vr in 10 days. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed the pizza cooler leaking today and the 2 comp. prep sink leaking.
4-501.11 Maintain equipment in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up in the raw chicken cooler, walk in racks, grill on buffet along with that rack, and dishmachine area.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed dust build up on ceiling and ceiling vents today.
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. |