|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- REPEAT- 1 pan of cream cheese sitting out for customer service above 41F, few TCS food at tall reach temp between 45-47. Maintain TCS foods in cold holding at 41F or less. CDI-cream cheese moved to refrigeration.Out less than 2 hours, discarded yogurt, milk with temp above 41 and moved other TCS food to reach in with ambient air 38F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C), dishwasher not functioning, tall reach in ambient air above 41F. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Order made for dishwasher machine, and engineering adjusted tall reach in cooler, and ambient air dropped to 32F. no point taken. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C; Flooring all over the kitchen was heavily damaged, missing tile at the ceiling, broken paper towel dispenser. 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. Repair floor area, ceiling and fix paper towel dispenser. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters (C), vent in the wall at the kitchen and the hood had buildup. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Clean vent and hood. |