|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use utensils stored in container with 89F water at the make line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - Use equipment according to manufacturer's instructions and intended use. Observed cabbage being reheated in a warmer near the walk-in cooler. Cabbage had just been placed inside approximately 40 minutes prior to inspection and temped at 55F. CDI - cabbage put on the stove to ensure reheating would occur within 2 hours. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Keep nonfood surfaces clean. Cleaning needed on shelving in walk-in cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Repair broken baseboard tile at corner near walk-in cooler. Repair loose baseboard tiles underneath dish machine. Reattach ceiling vent above dish machine. |