|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a digital thermometer with visible food debris on the probe while not in use. CDI- thermometer was cleaned. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken filets and chili that were served on a previous day hot holding on the edge of the grill below 135F (see chart). CDI- instructed PIC to reheat foods that were served on a previous day to at least 165F prior to serving the food to customers. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 quat sanitizer bottles with concentrations greater than 400ppm. The solution in the spray bottles was a bright pink color indicating the solution was not diluted with water. CDI- bottles were emptied and refilled to a proper concentration. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food service employees not wearing hair restraints. Minor improvements made since last inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed water leaking from the bottom of the ice machine. PIC indicated repair technicians were currently working on the machine. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the fryers. Improvements made to non food contact surface cleanliness since last inspection. |