|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (I). The person in charge shall ensure that employees are properly maintaining the temperatures of TCS food during hot and cold holding through daily oversight of employees. Hot holding and cold holding are both repeated violations. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(1). TCS foods shall be held at a temp of 135F or higher. Peppers & onions, rice found below 135F. PIC reheated to 165F on grill. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2). TCS food shall be held at a temp of 41F or below. Items in 1-door found above 41F. Pans were submerged in ice. VR 06-20-26 |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 (A). Food employees shall wear hair restraints. Employee observed with no hair covering. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 (B)(1). Cloths used for cleaning must be held between uses in chemical sanitizer solution specified under 4-501.114 (50 to 100ppm chlorine). Sanitizer bin found at 0ppm. 3-304.14 (B)(1). Cloths used for cleaning must be held between uses in chemical sanitizer solution. Wiping cloth not submerged in sanitizer. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (A). Equipment shall be maintained in good repair. Gasket on 1 door reach in needs to be repaired. |