|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage patties and liver mush stored on ice measuring 50-53 degrees F. CDI Containers were kept on ice with more ice added so containers are fully submerged to maintain unifrom temperature. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food containers inside walk-in cooler not covered exposed to contamination by premises. CDI all food items covered if not actively cooling. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry other than flat / plain ring during food prep. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2. (shelving inside walk-in cooler was rusted in need of recoating/resurfacing). |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture in kitchen area missing shields. |