|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly hot hold PHF products; Observed fried chicken in hot box holding unit measuring 120 degrees F; CDI chicken reheated and placed into functioning unit. (TPHC paperwork given to staff) |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C; Ensure all staff remove jewelry during food prep; Observed employees wearing bracelets and watches / bands during food prep. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF; Keep equipment in good repair; Observed numerous melted, cracked plastic containers and lids in need of replacing. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean and in good repair; Observed flooring underneath cooking equipment collecting debris in need of general cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed light fixtures inside kitchen area missing shields on light bulb above food prep area. |