|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsinks in the back of the kitchen. CDI- Paper towels were provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled dished stored as clean. CDI- Dishes were taken back to be rewashed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food in the hot box across from the grill holding above 41F. CDI-Items were reheated to 165F. Ambient air temperature of hot box was 130F but gauge was indicating that the temperature was 165F. -REPEAT |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked. CDI- Pans arranged to promote adequate drying. -REPEAT |
|
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 hot box in front of the grill not holding at 135F or above. Ambient air temperature was 130F, although outside gauge was reading 165F. Foods were reheated to 165F. Hot box temperature was manually increased to 175F to maintain foods to 135F or above. -REPEAT |