|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak hot holding below 135 in prep top and in hot hold unit. CDI: Steak rapidly reheated to over 165F. REPEAT VIOLATION |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans/containers stored as clean wet stacked. Facility does not have adequate air drying space available for the quantity of containers they use each day. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed some rusted shelving in reach in under neath main line cold ingredients. REPEAT VIOLATION Previous violation corrected. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several large items in enclosure area for dumpster that are clearly not a part of the facility including TV boxes and a coffee table. This is a shared dumpster area for the whole shopping area complex. |