|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Cooked peppers and onions were form being held below 135 in a pan (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11; Employee was observed wearing jewelry on wrists while preparing food. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Throughout the inspection, wet wiping cloth was being held on a prep table. Between uses, wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; The gasket of the prep bottom cooler is torn...Equipment and components shall be maintained intact and in good repair/condition. Replace any torn gaskets. |