|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries and beef teriyaki on the serving line below 135F (see temp. chart). CDI- instructed PIC to reheat foods to above 165F (see chart). For drier foods such as french fries and chicken patties, keep the foods near the bottom of the pans. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility serving thin foods such as chicken patties that would require a thin probe thermometer. The thin probe thermometer was reading at 41F while at room temperature. CDI- battery was replaced and thermometer is functioning properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on the wall fan covering in the dry good storage area and on the surrounding wall. |