|
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 spicy tenders and breaded chicken stored under section of hot holding at cook line that does not have heat lamps declared hot holding by PIC at 118-121F. PIC voluntarily discarded and placed these items in hotter section of unit where products were properly hot holding. -1.5- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup from soda and tea dispensers in cabinets located in dining room. Observed buildup on cabinet handles in packing and drive thru sections behind front counter. -0- |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed water trickling from drive thru handsink. VR no later than 04/08/2021 to ensure adequate pressure at handsink. -1- |