|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Employees shall eat only in designated areas where the contamination of exposed food, clean equipment, and clean utensils is prevented. Observed one employee eating in kitchen upon entry. CDI - Employee stopped eating. Improvement from last inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Salisbury steak holding below 135F in hot box. CDI - Steaks discarded. |
|
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. Replace missing base board tiles in walk in freezer by the door and next to the bathroom door. |