|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pasta with tomato / meat based sauce stored on steam table for hot holding, measure pasta at 128-130 F; CDI by reheating to 181 F and turning steam table up to higher setting. Water in table was measured at 135F before adjusment and at 190 F after. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
(general comment)
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at hand wash sinks in closest student toilet rooms. (both mens and womens) adjustment tempering valve to allow proper hand washing by students. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface.
Facilities on the Premises materials, design, construction, and installation
An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain; Observed large damaged section of concrete slab that has become a trip hazard and no longer sloped to drain holding water that is potential slip hazard. |