|
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 Observed top layer of diced chicken, steak and teriyaki chicken holding above 45 degrees 3 trays of each observed for each item . All items underneath maintaining below 45 degrees. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets of reach in cooler in front of store. Shelving in walk in observed with small amount of food debris and in need of cleaning. -0 points- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hoses on can wash with no back flow prevention devices. |