|
22
|
3
|
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)
SLAW AND TARTER SAUCE WERE OUT OF COLD HOLDING TEMPERATURE IN PREP COOLER NEAR GRILL.
RAW HAMBURGER AND CHICKEN WERE OUT IN COOLER DRAWER
SLICED TOMATOES AND CHEESE WERE OUT IN PREP COOLER CLOSEST TO DISH MACHINE.
HOLD ALL ITEMS AT OR BELOW 41F
CDI - ITEMS WERE DISCARDED DURING INSPECTION.
CDI - ITEMS WERE 48F AND WERE DISCARDED BY MANAGER |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-204.12 Equipment Openings, Closures and Deflectors (C)
REPLACE DOORS ON ICE MACHINE.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
REPAIR PREP COOLERS AS NEEDED SO THEY WILL HOLD IITEMS AT OR BELOW 41F. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Clean shelves, door handles, gaskets, walls, and floors throughout.
Clean wire racks as needed.
Clean fans in kitchen area
Clean Equipment to remove grease build up. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
CLEAN/REPAIR WALLS FLOORS AND CEILINGS AS NEEDED.
REPAINT/REFINISH FLOORS AS NEEDED.
WALLS, FLOORS, AND CEILINGS IN BACK STORAGE AREA MUST BE CONTRUCTED OF WASHABLE MATERIALS. |