Deducted | Critical | Remarks |
5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.///Ribs on hot holding table were 102. (COS placed in oven to heat to correct temp). |
1 | No | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs above other foods in RI and WI cooler. |
1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. ///WI cooler floor has visible debris. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.///Inside of microwave has old food accumulation. |
1 | No | 4-903.11 Store laundered, dry wiping cloths in a location that is: clean and dry; at least 6 inches above the floor; not exposed to splash, dust, or other contamination.///Wiping cloth stored in hand sink at bar area. |
2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Clean floor underneath equipment (hot holding, cooler, oven and by microwave).6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Replace missing tiles in kitchen area. |