|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed hot dogs hot holding at 110F. CDI- PIC reheated items to at least 165F. See temp chart. NOTE: Point deduction did not increase since EHS observed an improvement concerning the violation. During the next inspection max point deduction will occur if violation is noted. NOTE: TPHC form provided to PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese (45F), slaw (44F), red onion sauce (45F) all above 41F. CDI- Education was provided to the PIC to ensure all TCS foods are kept at 41F or below. Per state memo no point deduction occurred for the first time in 2019 when the violation is noted. However, during the next inspection point deduction and corrective action will occur. NOTE: TPHC form provided to PIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing RTE foods with a watch on the wrist. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- REPEAT- Observed no hot water at the start of the inspection. CDI- PIC was able to obtain hot water after making adjustments to the water heater. |