|
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 string beans holding at <135F today. Beans timed during inspection and the TPHC form was given to the PIC.
This form must be filled out and kept onsite for each product you are wishing to time instead of hot hold.
And time must be kept up with so as to not exceed 4 hours. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of raw chicken stored <6" off of the floor in the walk in cooler today. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed some build up on the clean dish airdrying racks today.
Clean the rack used on the 3 compartment sink that is used to stored clean dishes- observed build up today. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Observed rice crock pot that was not smooth today- replace these when the metal is scored. |