|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks; Observed drink stored on prep table in kitchen area. Drink properly stored. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Properly hot hold PHF products; Observed fried chicken and gravy stored in heating cabinet measuring 118-120 degrees; heating cabinet is not functioning and in need of repair. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
Provide consumer advisory for raw meats served undercooked or raw; Observed advisory missing from menu; advisory needed for burgers. CDI education, in place by next inspection. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Keep facility free of pest; Observed numerous amounts of flies in kitchen area. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Properly store in use utensils; Observed knives stored behinds piping and in between two prep units touching surfaces that are not easily cleaned. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
(general comment) Provide test strips for testing sanitizer; Observed no test strips available. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up units in need of cleaning. |