|
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: Southwest chicken sticks on roller grill 118 F. CDI- voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Observer bottle labeled as food service sanitizer too strong for FCS. CDI- contents of bottle discarded. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils; or obtain equipment variance for continued use of 2-compartment sink.-Pf: Observed no 3-compartment sink. Facility is using two-compartment sink but is not utilizing approved alternate procedures for cleaning in 2-compartment sink. CDI- item is on list of non-compliant items for Transitional Permit. |
|
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. Some stained ceiling tiles in back area of kitchen. |