|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken below 135F in hot holding container. Refer to temperature chart. CDI - advised to discard product. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
Yes |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed all quat sanitizer buckets at 50 ppm and below. Advised to switch solution more often.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. REPEAT VIOLATION. Observed sanitizer wiping cloths dirty with debris. Switch out dirty sanitizer rags more often. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed 3 comp sink piping leaking at pipe joint. Advised to repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris on floor throughout facility. Observed can wash covered in food. Advised to keep facility more clean. |