|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed cooked burger patty’s in a steam table holding at 120F in a flat pan. The burgers were placed back on the flat top to be reheated as the corrective action. Observed a quarter pan of chili in the back middle hot box at 130F. The chili was placed into the steamer to reheat as the corrective action. Recommend holding burgers in deeper pans on the steam table, perhaps in a broth or water. Make sure the pan is at least one - third of the way submerged into the water. A single line of dry patties wont hold temperature well. Maintain all hot items at 135F or above. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed tongs for cornbread muffins with the tongs sitting on top of the muffins, observed bulk sugar bin with a scoop handle touching the product. Keep scoops stored outside of containers of food or keep the handle of the scoop from coming into contact with the food product it is being stored in. Corrected when encountered by removing utensils. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). Frequently wipe down gaskets, handles, sides of equipment, racks inside and lower bottoms of hot and cold units. Visible buildup observed during the inspection. Reach in coolers and freezers. Observed caulk in poor repair around the front dish machine and sink drain boards. Repair caulking and the chipped tile by the detergent dispenser. |