5-205.11; Priority Foundation; At start of inspection there was a wiping cloth being stored in the hand sink. A hand washing sink may not be used for any other purpose other than hand washing. CDI (PIC removed the cloth and informed staff.)
0.0
21.
3-501.16(A)(1) ; Priority; Chicken on the hot line was 120 F. Mac n cheese in the hot hold cabinet was holding at 115. Except during preparation, cooking, or cooling, or when time is used as the public health control POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 135oF or above. CDI (PIC was able to recall the time that the chicken was fully cooked (12pm), chicken will be held for a max of 4 hours and then discarded. Heat lamps were turned up to maintain proper temperature for the next batch of chicken. The Mac n cheese was moved to the oven and reheated to a temperature of 165 and moved to the steam table. Hot hold cabinet was turned up to maintain proper temperature.)
1.5
22.
3-501.16 (A)(2) and (B); Priority; Potato salad on the prep line was holding at 45F. All TCS foods shall be maintained at 41 or below. CDI (PIC moved potato salad to a shallow pan and put it on ice to bring temperature down to 41F, Education)
1.5
40.
2-402.11; Core; Upon inspection one of the cooks did not have a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
