|
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 2 containers of bbq and cheese sauce below 135F in the hotwell. PIC said they were holding it there until it is to be used. CDI-EHS explained for items to be HH (unless on TPHC) they need to be cooked and then held at 135F or above. PIC reheated to 177F |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hushpuppies at 45F in the prep unit and cold drawers, all other food in both units were in temp. Cheese stacked to high in the prep unit which could cause future temp issues and hotdogs were 49F. CDI-PIC unstacked cheese and moved it and the hotdogs to the WIC since they were in time allowance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up in the cold drawers (beside the pans) Backsplash on the soda machine needs cleaning. Sides and underneath of prep units. |
|
55
|
0
|
Physical facilities installed, maintained & 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 broken floor tiles and low grout throughout facility. Observed wall cove next to the mopsink missing-they have the piece and they are going to re-chalk it
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls, ceilings in need of cleaning. |