|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in reach in cooler nearest kitchen cold holding at 42-44F at beginning of inspection. Thermostat read 42F. CDI - PIC dispatched repair tech to repair cooler during inspection. Thermostat set at 35F to maintain TCS foods at or below 41F. TCS foods 40-41F at end of inspection. -3- REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored directly on floor in kitchen neat cash register. -1- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in coolers. REPEAT -2- |
|
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 on the hood and buildup on back side of cooking equipment under hood. -0- |