|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
~ 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot holding line at 125F. CDI- Chicken was voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatos, cole slaw, and lettuce all holding at temps above 45F (see chart). Thermometer in unit read at 60F. PIC stated repair man came last week and replaced it with freon. PIC suspects unit is too old and in need of replacing. Facility will use ice baths in that unit until it is fixed. VR. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written begin and end times on blanched french fries upon entering facility. CDI- PIC discarded fries as they were at the end of the time window. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups and lids stacked directly above front line with no protection from splash or contamination. Protect by keeping in plastic sleeves. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed interior of metal containers with dents, thus not making FCS smooth. CDI- Containers removed from use. PIC will order more containers.
4-501.11 Maintain equipment in good repair. Observed damaged gasket in freezer. |