|
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 hot dogs on steam unit at various temperatures in a range from 100 - 149 F. Chili in hot box recently taken from steam table was below 135 F for less than 4 hours. Both foods were returned to oven for reheat to 165 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple items in walkin at greater than 45 F for less than 4 hours.. Ambient thermometer was demonstrating ~ 50 F. The unit had operated during the heavy use period and had been open while shelving was being cleaned. Chef and I discussed the possibility of the unit being in defrost cycle during high use period. Temperatures of foods stored in unit should not exceed the 45 F holding requirement. Service was called and unit was kept shut to recover approved temperature. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed kitchen employee wearing watch. Gave instruction. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused equipment in can wash room and outside back entrance. Gave instruction to remove unused items from kitchen areas to prohibit the harborage of pests. |