|
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 pan of cooked chicken breast sitting in the oven (turned off) at 91F. Observed 3 leftover plates for residents sitting on serve line with contents around 85F. Corrected during the inspection (CDI) - Chicken and leftovers were voluntarily discarded. -1.5pt- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insects underneath the dish machine. Increase pest management. -1pt- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed metal spoon with plastic handle burned. CDI - Spoon with discarded. -0pt- |
|
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 wall near soap dispenser in need of repainting. -0pts- |