|
15
|
0
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
A lid is needed for the ice bin behind the front counter (protected from the customers because it's behind the counter and only food employees have access). Have a lid or a new ice bin with a lid within ten days. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
Cooked whole peppers and green onions in a container on the steam table with a grate in the bottom at 116F. CDI by removing grate and adding a lid, up to 145F by the end of the inspection. Store these items in direct contact with the metal pan and use a lid to ensure 135F or above is maintained. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Observed many metal and plastic pans stacked wet. Allow to air dry before stacking. |