|
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 ham and pork chops in hot box at 128F and 129F, respectively. CDI- Items were taken to oven to reheated. -1.5pts- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloth in sanitizer below 50ppm during inspection. CDI- Sanitizer was replaced. -0.5pts- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed one spoon laying on top of pasta with handle touching food on service line. CDI- Utensil was removed. -0.5pts- |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in unisex restrooms. Needs to have one provided. -0.5pts- |