|
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)
Observed mashed potatoes hot holding at 122-124F. Ensure to hot hold TCS food items at 135F or above.
CDI- PIC voluntarily discarded mashed potatoes. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Observed chemical bottle stored in storage area without label of common name. Ensure to properly label chemical bottles with common name.
CDI - PIC labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
- Observed food items such as BBQ chicken stored near hand sink with broken splash guard. Ensure to repair splash guard to prevent contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
- Observed scoops stored in sugar. Ensure to store scoops with handle up and above food items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Observed food crumbs in between splash guards and steam table/prep boards. Ensure to maintain appropriate cleaning frequencies to prevent build up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed dust build up on ceiling tiles and walls throughout kitchen area. Food splash build up on walls behind dish machine. Ensure to maintain an appropriate cleaning frequency. |