|
21
|
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 yams being held below 135F in hot hold cabinet. Product reheated between @9am-11am. CDI: Education provided and product reheated in oven(176F). REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed steam well in poor repair - unable to maintain TCS foods at or above 135F. PIC stated table out of use and service order placed. Facility currently utilizing hot holding cabinets until repaired. Observed shelving used for storing sauce bottle heavily rusted.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with moderate scoring stored above prep table. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed vents in walk-in cooler soiled with dust buildup around edges. REPEAT VIOLATION. |
|
55
|
1
|
Physical facilities installed, maintained & 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. Observed corner trim piece at back door separating from wall (to the left of the door). Observed standing water in various parts of kitchen due to “dips” in floor. REPEAT VIOLATION. |