|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fried chicken was being held at 127 F at the hot holding unite on top of the build line. All foods held hot must be held at or above 135 F. Items will be discarded if not all used within 4 hours of being cooked discarded time recorded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Lettuce, sliced tomatoes, and cheese were held at 60-67 F and did not have a time recorded. When time is used as a Public health control the times must be recorded when the food removed from temperature control. Discard times were recorded during the inspection. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) When washing dishes they must be washed at 110 F min. Dish wash water was checked during the inspection and was 97 F. The employee drained the water and refilled it when asked. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Replace/repair damaged ceiling tile in the back. Repair the roof leak at the food prep sink in the back. Physical facilities shall be maintained in good repair. |