|
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. Pan of chicken tenders in the steam well at front service line not under temperature control. CDI- PIC Sakeil Martin had pan removed; voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Two small stacks of cheese in the same container in prep cooler not under temperature control. Same cooler as noted on previous inspection, however, ambient air in unit at 43F. CDI- PIC advised that cheese was in the cooler no more than 1 hour. Cheese was removed for rapid cooling. Replaced cheese in prep unit. Repeat; improvement from previous inspection. |
|
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. Commercially packaged single service sauce cups on lower shelving at biscuit station. Visible debris from flour on exterior of some sauce cups. Re-locate single service sauce cups. (0pts) |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service coffee cups stored in metal holder that was mounted to the wall. Back of cup holder not closed/ covered. Lids for single service cups stored next to it turned over with food contact side exposed. Correct storage. Repeat. All other single service articles observed to be stored as required. |
|
47
|
0
|
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. Dust build up in filters of large ice bin. Repeat. Improvement of noted from previous inspection. |