|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in the prep sink at 58 F. Wings were in the sink for 45 minutes. Corrected during the inspection. Product cooked to 165 F. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in the salad prep unit. Corrected during the inspection, thermometer replaced. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed cut lettuce stored in contact with water in the make unit at the stove area. Corrected during the inspection, lettuce discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in a 50 ppm quat solution. Corrected during the inspection. 200 ppm quat solution provided. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Install backflow prevention at the can wash spigot. Hose disconnected while it isn't in use. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed a lot of debris and grease residue on the ground at the dumpster area. Keep this area clean. |