|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P One pan of BBQ in small hot cabinet temped at 130F. CDI- Item placed in steam table to be reheated |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Gasket on left meat reach in cooler torn. Gasket on small hot cabinet torn. Dish machine not dispensing sanitizer correctly. Facility is to use 3 compartment sink to sanitize dish until machine is repaired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean under heat lamps. Clean shelves steam table is sitting on. **Points not progressed due to improvement. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 - Conveying Sewage: Maintain sanitary sewage system. P Floor drain backing up at beginning of inspection. CDI- Drain repaired within 30 minutes. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean under equipment and along walls throughout the facility. Clean lights throughout the facility.
**Points decreased due to improvement |