|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Rotisserie chicken 93F beef empanadas 118F CDI-chicken reheated in oven to 169F empanadas reheated to 165F |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep food covered in food storage bins and in freezer. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing utensild in standing water. Must store slean and dry or in product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C: Microwave specifies household use only. Manager stated it was personal use for heating milk for coffee for staff. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: CLean small prep cooler gaskets. Clean inside steamer and ovens. Clean unused slicer. Clean shelving and sides of cooking equipment. Clean can opener. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under/ behind equipment. Clean walls and ceiling where splash evident. Clean floordrain under 3 comp sink.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Reseal 3 comp sink to wall and repair leak under dish machine. |