|
32
|
1
|
Plant food properly cooked for hot holding |
Yes |
Yes
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed cooked egg plant au gratin cooked to an internal temperature of 89-112F before placement in hot holding. CDI - Temperature decreased on the oven and egg plant au gratin cooked an additional 10 minutes. -1- REPEAT |
|
47
|
0.50
|
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. Observed buildup in the front serving line hood system and on the lower section of the walk in freezer door. -.5- REPEAT |
|
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. Observed cracked floor tiles around the floor drains in the kitchen. -0- |