|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed spicy wings in hot box at 128F. CDI: wings were reheated to 170F. All other food products inside were in compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tornadoes and hot dogs inside reach-in cooler with no date mark. According to PIC these items last for 2 days. CDI: date mark written in on products. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical spray bottles stored on and above food surfaces. CDI: relocated to proper area under sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler and freezer behind counter. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal drinks on counter surfaces behind counter and coats hanging on shelf with single service items. |