|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt. Observed employee drinks stored on back shelf with packaged food. CDI: drinks relocated. |
|
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. 1.5 pts. Observed buffalo wings and pizza in hot hold unit below 135F (see temp chart for details). CDI: wings reheated to 177F and pizza to 193F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 0.5pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving inside walk-in cooler. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. 1 pt. Observed front counter handsink not working due to plumbing issue and leak. 1 pt. Employees using available handsink in kitchen for proper handwashing. Repair front counter handsink. |