|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top cooler and refrigerator that were stored above 41 F. PIC stated that items were prepared yesterday. Some items were dated for 5/6. CDI- items were denatured and discarded into trash can. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of sliced turkey, and roast beef cooling while tightly covered. CDI- Items were vented to allowed for proper cooling. REPEAT (full points). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and grease from hood screens in kitchen area. Clean exterior of fryers, grill, and refrigeration units in kitchen area. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-203.12 Toilets and Urinals - C Repair broken urinal in men’s restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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 damaged ares of ceiling outline that are rusty in kitchen area. |