|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 - Employees shall only eat, drink, or use tobacco in designated areas. One food employee eating behind the serving line with plate of food ont top of the low reach in cooler. CDI - Verbal correction. |
|
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 Rice holding below 135F in steam line. CDI - Rreheated to 165F+. |
|
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. Chipping paint on shelves in one reach in unit. Replace or repaint. |
|
47
|
0.50
|
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. Clean crumbs and food debris from low prep cooler door gaskets. |