|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Cheese and pastor were being held well above 41F in a prep bottom cooler (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in ice bath for rapid cooling. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf); Live flies were active inside of the kitchen. The premises shall be maintained free of insects and other pests. EHS recommends pest control for warmer months. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Sanitizer bucket holding wet wiping cloths were found being stored on the floor. Wet wiping cloths shall be held at least 6 inches above the floor between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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. Deductions will be taken if this item is repeated again. |