|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - Food employee touches his head with gloved hands but does not stop to wash his hands before handling boats of food - CDI: EHS requested he stop and wash his hands. He did. Hands shall be washed as frequently as needed to prevent contamination. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) - Assembled buns and dogs in warming cabinet are 121-122f - CDI: removed and reheated to 165f. Ok'd one pan to go ahead and be served b/c all dogs cooked currently were cooked approximately 1 hour before temping. Dogs were reheated but to only 135-155f. EHS had them reheat dogs more and, when temped, were above 165f. Hot foods shall be kept at 135f or above. Also, top layer of burgers in juice on grill hot holding and top layers tenders in hot holding are below 135f - CDI: these stirred so that top layer of food gets closer to heat. Continue to stir as needed to keep food at 135f or above. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Several flies in stand. Approved measures shall be in place to prevent the entrance of flies and other insects. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - Both handwash sinks have heavy drips. Plumbing shall be in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 - Floor in outside walk-in is curling at seams. Paint peeling on floor in stand. Floors, walls, and ceilings shall be in good repair. |