|
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 cooked chicken tenders stored under heat lamps measuring 118-130 degrees F; Heat lamp bulb was burned out and was replaced. CDI chicken reheated and placed under functioning bulbs. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (inside bottom surfaces of walk-in freezer) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(general comment)
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed large amounts of storage directly on floor underneath shelving in kitchen area). |