|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed multiple objects (phone, thermometer, knife) stored on hand sink ledge.
CDI- Items removed. Do not store objects on or inside hand sink. (-1) |
|
21
|
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 pork ribs on bottom rack of warmer shelves between 127F-132F.
CDI- PIC reheats in oven to 165F and to place items further back on shelf. All items not close to front ledge observed at 135F and above. (-1.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed large center tables in prep room with deep scoring, no longer cleanable. Replace or resurface at earliest opportunity. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one light above rotisserie chicken oven hood with burned out bulb. Replace. (-0) |