|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken thighs being held below 135F. PIC stated product prepared 20-30 minutes prior to temping. CDI: Education provided and food employee reheated product- 176F. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two door reach-in cooler broken- unable to hold temp. REPEAT VIOLATION.
**Points not taken- unit to be replaced when facility remodeled Summer 2021. |
|
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. Observed several gaskets on equipment and insides of coolers in need of cleaning. REPEAT VIOLATION. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed several areas of of kictchen in need of repair- floor with low grout, hand sinks needing caulking, base cove tiles separating from walls, etc. PIC stated facility due for remodel Summer 2021. |