|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) One container of puree BBQ found at 130 degrees. Maintain TCS foods to be 135 degrees or higher. CDI Puree reheated to 198 degrees in microwave. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Dish machine is currently out of order. Facility currently using 3 compartment sink for sanitization of dishes. Continue with current method until repair. One bottom oven out of order. Maintain equipment to be in good repair. New steamers were being installed during inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Ceiling tiles in corner of dry storage and office with buildup and damage. Repair or replace. |