|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed and pre-cooked sausage patties reheated and not placed into hot holding unit until temp had fallen below 135F. (observed patties at 85F at steam table)CDI patties reheated to 165F and higher and placed into hot holding unit. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
NO POINTS DEDUCTED
4-501.11 Maintain equipment in good repair. Observed one split/torn gasket on reach-in cooler unit in need of repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
NO POINTS DEDUCTED
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning. |