|
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 - Tatter tots read 117-120F on the line. / Chicken sandwiches read right at 135F stored out of hot holding in sheet pan. CDI- Tatter tots reheated to 201F and sandwiches placed in better location. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0pts - Marinara and salads tightly covered in walk in and reach in. CDI- Items placed in freezer.
Discontinue bringing out items from walk in cooler that are not necessary to prevent increase in temperatures of product that isn't being actively monitored. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Service Sink - C - 0 pts - Note: Establishment does not have a can wash in the permitted kitchen area or outdoors. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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.
Ceiling: Observed dust build up in ceiling and fan in dish room. |