|
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 containers of steak, chicken, and sauce with eggs holding in steam well between 100F and 106F. Items were prepared an hour prior for the lunch rush. CDI - Items were reheated to 190F by employee and held at temperatures above 135F for service. -1.5 points- |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, pork, beef, beans, and rice in walk in cooler at 45F or above. Items had all been prepared one to two days prior and had not been removed from walk in. CDI - Items were voluntarily discarded by PIC and a technician was called to service walk in cooler that had ambient air temperature of 45F. -VR required- -REPEAT- -3 points- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle near dish washing area. PIC was told by an employee that it was bleach. CDI - PIC correctly labeled the spray bottle.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle with bleach near dish washing area with a concentration in excess of 200ppm. CDI - Employee diluted the bleach until a reading of 200ppm was reached. -1 point- |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with damaged screen during the inspection. Back door is directly adjacent to vegetable storage area. CDI - PIC closed the door. -REPEAT- -2 points- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several in use wiping clothes being kept on top of food contact and prep surfaces. -0.5 points- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed three stacks of styrofoam food containers visibly soiled with debris and food being kept above flip top in kitchen. -REPEAT- -0.5 points- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee manually washing pots and pans with a water temperature of 70F. CDI - PIC refilled sink with hot water until a temperature of 110F was achieved. -0 points- |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side door open during inspection. -REPEAT- 1 point- |