|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions, green peppers and bratwurst hot holding below 135F (see temperature observations chart). CDI by reheating to above 165F (see temperature observations chart). |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies near the dry storage area. According to PIC, facility's last pest control visit was this morning. PIC to monitor and maintain food products closed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed an apron with build up stored on air drying shelving with clean utensils. |
|
47
|
0.50
|
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. Clean at the side of the flat top grill where grease has accumulated. Observed grease build up on the wheels of the cart used to store fry baskets. |