|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some boneless chicken wings under heat lamp on prep line at 128-133 degrees. CDI- Out of temp chicken disposed of. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans being tightly stacked while still wet. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.-P 4 compartment sink has one of two faucets with hot water turned off at rinse and sanitize compartments, hot and cold water switched. Have faucet repaired to supply hot and cold water. Faucet at pre wash and wash compartments working properly. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system.-P Floor drain at dish sink very slow draining and frequently overflowing, needs repair ASAP. |