|
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 rotisserie chickens ranging from 118F to 125F. CDI. Rotisserie chickens out of temperature were voluntarily discarded by the PIC. [See violation #45] |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken in walk in cooler; turkey, cheese and ham in low cooler all above 41F. CDI. Chicken was discarded by the PIC. The deli meats were time stamped and therefore were safe to cool down in walk in cooler due to being within time frame. I will return within ten days to verify compliance of this violation. [See violation #45] |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Observed low cooler holding deli meats not working properly. Observed hot holding cabinet not working properly. Repairman arrived on site at end of inspection to ensure compliance. |
|
53
|
0
|
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.
COMMENT: Replace the light out in the women's restroom. |