|
21
|
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 cheese hot holding at 90F in cheese dispenser. CDI - Cheese moved to TPHC for 2 hours since it has only been out for 2 hours. PIC stated they have ordered new cheese dispensers. Cheese to be held in steam table or TPHC until cheese dispensers have been delivered.- 1.5 - |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed hand sanitizer stored above single service containers. CDI - Hand sanitizer moved to bottom shelf. - 0 - |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair restraints. - 0 - |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use cups stored on floor in cardboard box. CDI - Container of cups picked up and placed off of floor. - 0.5 - |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pitting in concrete floors. Reseal as needed. - 0 - |