|
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 fish sticks, potato wedges, and baked fish all stored on non-functioning steam table in 500-600 Hall satellite kitchen measuring below 135F (see chart). CDI facility will use TPHC procedures moving forward until steam table can be repaired. Education given to kitchen manager. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
NO POINTS DEDUCTED
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for checking small thin foods at satellite kitchens. CDI thermometers provided from main kitchen. |
|
53
|
0.50
|
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 clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed vents throughout kitchen having rusty surfaces; Observed flooring around deep fryer collecting debris in need of general cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
NO POINTS DEDUCTED
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixture inside walk-in cooler not shielded; (bulbs not shatter proof). |