Cold Holding Temperature - 5 penalty points The fish is on the counter at an internal temperature of 46°F and is not maintained at 34 °F or below. The chicken is at an internal temperature of 49°F and is not being maintained at 41 °F or below.
Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points The handwashing sink in the food preparation area is used for purposes other than handwashing.
Evidence of Insect Contamination - 3 penalty points Flies were observed in or around the food establishment.
Toxic Items Properly Labeled/Stored/Used - 3 penalty points The bleach used as the sanitizer in the kitchen is at an excessive concentration of >200 PPM to sanitize equipment and utensils.
Lighting - GRP TFER 229.167(g)(2) - Page 105. There is inadequate lighting in walk-in refrigerator units, dry food storage areas or other areas and rooms to permit thorough cleaning. Light is out in the walkin cooler being used for storage.
Plumbing- GRP TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair.
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