|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed chicken sandwiches and potato wedges holding at <135F today- these foods were put on time and will be discarded after service to correct. Look at changing procedure on chicken sandwiches to ensure they do not fall in temperature.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed salads on the line out of temperature with no time recorded on the board- back timed to correct.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a cracked 2 comp. sink today- repair so that it is easily cleanable.
4-501.11 Maintain equipment in good repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed missing/open garbage lids, missing drain plug, and holes in 2 dumpsters.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Using Drain Plugs - C
5-501.111 Keep storage areas and bins for waste in good repair. |