|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy jerk chicken and rice below 135F in the front HH line. CDI-PIC said they were made around 12:30, PIC reheated to above 165F. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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. Observed a plastic cup inside a container of red beans. CDI-EHS set aside and explained they need a scoop with a handle, and handle needs to stay outside of product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice in the stand up freezer, wall corner broken, bar cooler door broken.
*Sidenote PIC added NSF approved wall covering behind the 3-comp to make it easier for cleaning.
PIC did not sign due to Covid protocols. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Water leak in the ceiling in the dining room and the in the kitchen. Ceiling tiles with water damage and bending. REPEAT. |