|
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 four sausage patties below 135F under heat lamp. Sausage was cooked within the last hour and was pulled and put in the cooler to be used the next day for sausage gravy. It will be reheated to at least 165F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
•3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed uncovered tea and water pitchers on the end of the counter not protected bfrom customers. Cover or move behind counter out of direct possible contact from customers. |
|
45
|
0
|
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 broken handle on stand up freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed a piece of loose baseboard under the dish machine. |