|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean big floor mixer closest to cooking equipment. Not being used at time of inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P:Chicken empanadas 129F. Must be held hot at 135F or above. CDI-reheated to 165F |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean all shelves and counters throughout. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors and ceilings throughout.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs where needed.6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair/repaint wood in big walk in cooler being used as storage for icings. |