|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11(D) Foods reheated for hot-holding shall be reheated to 165 degrees F within 2 hrs. Observed chili at 118 degrees F that had been in the reheating process for over 2 hrs (CDI) This chili discarded - new batch of chili reheated on stove top quickly to 165 degrees F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Foods in cold-holding shall be kept at 41 degrees F or below. Lettuce and cheese observed above 45 degrees F in prep cooler. (CDI) These food items placed on ice for quick cool down to 41 degrees F. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Properly label all chemicals/cleaning solutions. Observed bottles of cleaning solution not labeled accordingly. (CDI) These bottles labeled as requested. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Test strips/kit shall be provided to check strength of sanitizer - not available during inspection. Verification required. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 An outdoor storage surface for dumpsters shall be constructed of nonabsorbent material such as asphalt or concrete, and sloped to drain. Dumpster is stored on ground and not an approved surface. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair - ceiling in kitchen needs to be repaired. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
56) 6-303.11 (C) Light intensity at a surface where employees work with food shall be at least 50 footcandles - Observed 25-40 footcandles in kitchen area.
6-202.11 Shield light bulbs as required in kitchen area. |