|
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 tater tots at 118 and fried brussel sprouts at 120 under heat lamps, and hamburgers in hot box at 122. Foods not being properly hot held and not being time marked for TPHC. CDI- Hamburgers disposed of, brussel sprouts and tater tots were time marked using TPHC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility using TPHC for tater tots and fried brussel sprouts under heat lamps, hamburgers in hot box, and corn dogs in steam table, but food items were not being time labled. CDI- Hamburgers said to have been cooked over 2 hrs ago were voluntarily disposed of. Other food items prepared less than 30 minutes earlier were time labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies present in kitchen. Maintain pest control efforts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink pipes leaking under compartments. Needs repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed several areas of walls at BOH with peeling paint needing repainting. |