|
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 hot dogs (110F) and sausages (120F) both below 135F. CDI- PIC reheated items to at least 165F. See temp chart. NOTE: PIC provided PIC with a TPHC form. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed no screens on windows and back screen door was propped open. NOTE: Points not increased. EHS did not observe flies in the unit. Low risk violation. PIC was informed point deduction will increase if violation is noted again during an inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed buns being stored on the floor. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available on the unit. CDI- PIC obtained hot running water during the inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 unit using cardboard on flooring. This material is not easily cleanable. Flooring is collecting minor food debris and grease. |