|
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): Hot TCS food shall be maintained at 135 F or above. Observed pulled pork in hot hold cabinet at 117F for less than an hour. Person in charge reheated pulled pork to proper temperature during inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed BBQ Slaw date labeled 1/31-2/6 in walk in cooler. Person in charge discarded BBQ Slaw during inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored where they are not exposed to splash or dust. Observed one stack of single use pans and one stack of single use take away boxes not stored inverted. Person in charge inverted the pans and covered the take away boxes with a plastic sleeve during inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-303.11 Intensity - Lighting (C): The light intensity shall be 10 foot candles inside of walk in refrigeration units. Observed lighting in walk in freezer going out. No points deducted today. |