|
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 hot dog holding at 119F; after questioning employee stated if they are out of temperature (under 135F) they would typically be discarded. EHS recommended holding items using TPHC. CDI - Employee placed time stamps on all hot drawers. PIC, Dustin, created procedure for written documentation by end of inspection today. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed pitted flooring around drains in front service area. Listed on non-compliant items. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s possessions stored with customer food in walk in cooler. Employee relocated items. |