|
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 fried jalepenos under heat lamp at 92F. Discarded.
Observed mashed potatoes filled too high in steam table and double panned temping at 106F. Removed from table and reheated to 172+F.
Observed grits sitting out (at proper temps) - keep in hot holding instead of sitting out. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese in top of make unit at 47F. Observed tomatoes at 51F in top of make unit. Pulled, placed in refrigerator to chill to 45F. Observed dressing at 48F, french toast batter at 47F in ice bath. Reduced product and added more ice/water to bath. Temped at 39F by end of inspection.
Observed half in half containers and butter at 55F in server station ice bath. Added more ice/water to bath. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. Separate to air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed stacks of cups stored without protection of the lip of the cup at the customer drink station. Shield/protect lip of cups. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water throughout was sufficient at 120F+ except the 3 compartment sink only reached 97F. Plumber is coming in tomorrow. All utensils go through dish machine which is chemical based and rinsing above 160F. |