|
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 Grilled chicken hot holding at grill station observed at 113F. Chicken was reheated. Repeat violation. If repeated on next inspection, full points will be deducted for hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon, shredded lettuce, and house-made pizza sauce observed cold holding over 41F. CDI. Items were sent to cooler/freezer to be rapidly cooled. Repeat violation. If repeated on next inspection, full points will be deducted for cold holding. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of salt/pepper mixture bearing no labeling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer in bucket by grill station observed at 50 ppm. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Several buffet items observed with spoon handles directly in food. |