|
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 pizza on line stored below 135F. CDI by voluntary discard. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Observed TPHC dry erase board marked for 10-30. CDI updated board to 11-2. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
*Boys *6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around laundry area and locker room area. Work to eliminate flies. |
|
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 build-up on ceiling tiles in kitchen around HVAC vents. Some are located above food prep tables. CLEAN |