|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Uncovered employee drink on back prep table and bottled water on counter cook line. CDI - both drinks relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Pan of soup and mashed potatoes sitting on back prep table > 45F. CDI - these items transferred to stove to be cooked immediately. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
1 bleach sanitizer bucket at back prep area not labeled. CDI - labeled during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in chemical sanitizer at proper strength between uses.
Bleach sanitizer bucket at front expo area 0ppm. Changed to 50ppm during inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment - 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.
AC fan covers above ice machine with dust accumulation. |