|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all hot foods 135F and above. Observed mutliple foods in hot holding display case less than 135F. See temperature chart. CDI by reheating all foods to 165F before placing back in case. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll ready to eat, potentially hazardous foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any foods at this time. CDI by instruction with PIC. Must have in place by next inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - PFood on display to customers must be protected from contamination by sneeze guards, packaging or other effective means. Observed open pan of chicharones and rotisserie chickens in section of hot holding display case that does not have glass on customer side. CDI by removing items. Open section may be used for packaged foods only. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain all equipment in good repair. Observed door to bottom of rotisserie oven broken so that door will not remain closed. Observed a chair propped against door to hold it closed. Replace burnt out bulbs in hot holding display case. Burnt out bulbs may be part of the reason for improper hot holding temperatures. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PFNew test strips needed to measure concentration of sanitizer. Observed test strips damaged so they will not produce accurate reading. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - PProvide backflow device on faucet of canwash. Observed backflow device missing/damaged. (transitional item) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Repair damaged floor at entry to kitchen. (transitional item) |