|
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 home fries, gravy, and sausage being held below 135F in warmer. PIC stated products prepared between 8am-9am. CDI: Education provided, temperature of unit turned up, and PIC reheated products via oven and microwave (170F, 141F, 166F). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach and chopped chicken being held above 41F in walk-in cooler. Product prepared 03/13/24. CDI: Education provided, PIC placed product in walk-in freezer for rapid cooling(40F, 41F). |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no written procedure of TPHC of raw shells eggs at grill station. CDI: Education provided and PIC completed TPHC form during inspection. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed thin tip thermometer in poor repair- battery died during inspection. CDI: PIC provided new battery. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on 2-door RIC/RIF combo next to waffle station soiled with food waste. Observed ice buildup on shelving and floors of walk-in freezer. |
|
55
|
0
|
Physical facilities installed, maintained & 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 "dips" in floor throughout kitchen causing standing water. |