|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed some wings on the hot bar above 135F (see temp chart). TCS foods shall be maintained at 135F or above. CDI (corrected during inspection). The wings were voluntarily discarded by the manager. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C
COMMENT: Observed food employee wearing wrist jewelry. Ensure no wrist or hand jewelry besides a flat, plain wedding band is worn when working with food. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Observed significant food debris on the shelving in the bakery area and the inside sliding doors/storage area for bakery. Points decreased from previous inspection due to it only being an issue in the bakery. Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
COMMENT: Clean the walk in freezer floor and the floor to the left of the prep table and the right of the fryers in the kitchen. Maintain physical facilities clean. |