|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Foods in top of first prep unit nearest checkout were 42F to 45F. Scrambled eggs were 45F, rice was 42F, sausages were 43F. Unit had been turned off for maintenance for few minutes per PIC. Once turned back on food temperatures dropped quickly to 41F. Recommend moving foods from unit when being serviced. Also a temperature log is maintained to monitor food temperatures. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair sink in women's restroom that is constantly running. Prep unit was being serviced due to condensation per PIC. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed cleaning of floors beneath and between equipment is needed. Overall floor cleaning has improved. Continue to work on hard to reach areas and along floor wall borders. Keep storage off floor to facilitate floor cleaning. Boxes observed on floor in back kitchen area. |