|
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 cheese sauce in steam unit at 99F. CDI-Cheese sauce reheated and more water added to unit to hold sauce at proper temperature. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few clear squirt bottles not labeled to indicate contents. Improvement made since last inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on handle of cart and prep surface by grill. |
|
45
|
1
|
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 floor of walk-in cooler damaged and in need of replacing. Observed split gasket of prep cooler. Observed duct tape being used to hold front plate of ice machine onto machine. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed draining pipe at 3- compartment sink broken at joint which directed water to drain. Water was being collected in container and on floor and mopped into drain. Repair professional was currently on-site to work on drain. Drain would be fixed before facility opened for lunch service. |