|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed inconsistency under the heat lamp unit; items in the back are out of temperature and items in the front are in compliance. Advised to use thermometers more often. Educated PIC and employees about proper hot holding temperatures. Placing all product on time control for today; EHS emailed TPHC procedures to facility and filling out on site. VR. Maintenance is putting a back to the hot holding unit to keep heat in. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has fixed the items from last inspection. Observed torn gasket at the stand up refrigerator. Advised to replace gasket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in need of cleaning by the floor drains. |