|
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 flank steak at temperature less than 135F. Item was excess steak from an order, PIC stated that it would be used in future orders. Item must be either held hot at temperatures above 135F, or cooled down to 45F and cold held at 45F or less. Item was placed into the cooler to cool down. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth left on a cutting board in the prep area. Wet wiping cloths must be returned to sanitizer in between uses to reduce bacterial load. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
| 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in the freezer and walk in cooler collecting food debris. Insure these racks are cleaned frequently enough to prevent accumulation of residue/debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to the walk in freezer baseboard. |