|
21
|
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 shwarma chicken in hot holding cabinet at 122F. CDI by re-heating chicken on stove tope to greater than 165F. All other shwarma chicken in hot holding cabinet at greater than 160F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta in refrigerated drawer at 42F, spanakopita in refrigerated drawer at 43F, schnitzel in refrigerated drawer at 43F - drawer had brace which had blocked drawer from closing entirely - rest of food in this new refrigerator was at 40F and below. CDI - these 3 items were discarded, brace was moved such that drawer closed entirely. Staff will check drawer at end and beginning of day to assure that brace does not prevent closure. Repeat, but this was only place where cold holding was an issue; much improvement from past inspections |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested metal and plastic pans in kitchen. Must allow all to completely air dry prior to stacking. Recommend wire rack on drain board to start air-drying to begin from initial processing and to speed drying process. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that are very scarred and in need of either replacement or professional planing to create smooth, easily cleanable surface. |