|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hold TCS foods at 135F or more. Observed mashed potatoes stored at <135F today. reheated during inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed open precooked bacon with a >7day shelf life-must use w/ 7 days. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Keep fry cleaner/additive more contained-observed powder residue in mulitiple locations. Observedpowder residue in multiple locations. Observed windex stored next to togo cups-moved during inspeciton to avoid possible contamination. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Food cutter(with yellow handle) cannot be stored between equipment as observed-store on a clean surface. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Keep toto items protected from contamination by storing them off of the floor and on a clean surface. Observed tea jug box very wet on the bottom today and togo box storage on the line is dusty today. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean gaskets throughout. |