|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot holding must be maintained at 135F or above. Found fried chicken leg and wing at 128F and 124F. CDI PIC pulled both food items and discarded in trash. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. Repair small shelf under 3-compartment sink that is leaning. Repair U-line blast chiller, unit is freezing food during cooling process. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept free of accumulation and debris. Clean inside and outside of all non-food contact equipment. Clean inside of deli cases and reach in hot holding unit of food debris. Remove paper towels in utensil containers and clean of accumulation and debris. Clean fan covers of dust accumulation in walk-in cooler. Thoroughly clean shelving for storage of rotisserie chickens. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Thoroughly clean floors in walk-in freezer. Thoroughly clean walls behind 3 compartment sink. |