|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed food items above 45F in refrigeration units within the kitchen. See temperature chart. Corrected during the inspection (CDI) - Items were voluntarily discarded. -1.5pts- VERIFICATION REQUIRED within 10 days. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed thermometer on refrigerator reading at 39F but food items were above 45F dated for 9/6. Needs to be repaired.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed domestic refrigerator being used in the kitchen for potentially hazardous foods in addition to commercial units. Potentially hazardous items must be stored in ANSI certified equipment. -1pt- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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 floor underneath dish machine in need of cleaning. -0.5pts- |