|
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 salisbury steak item in the front steam well at 125F. Item was reheated by PIC to 165F. All other items on the steam well were observed to be above 140F. Monitor hot holding temperatures on the steam unit to ensure compliance. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight residue accumulation on the dish machine spray arm. Observed a grain of rice stuck to the handle of one scooping device in a drawer. Device was removed for re-processing. |
|
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. Observed slight tile damage to the floor in the walk in cooler. |