|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Observed employee beverages stored uncovered in kitchen. Observed employee beverage stored on food prep table. Store all emplyee beverages covered and below work contact surfaces. CDI by removing and covering beverages. |
|
19
|
0
|
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- Observed chicken tenders stored under a heat lamp < 135F. Hot hold foods at 135F or above until served. CDI by voluntary discard. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- Observed wet tight stacked utensils on the drying rack and wet stacked drinking cups at drrink station. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting- Observed lights out in walk-in freezer and walk-in cooler. Replace or Repair. |