|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several mechanical scooping spoons with food residue located behind the moving apparatus while stored as clean. Items must be thoroughly cleaned during the wash/rinse portion of the wash/rinse/sanitize process to fully remove all debris, and then sanitized once cleaned. Items were set aside for re-processing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken bites hot holding at less than 135F. Items were immediately discarded. Periodically, hot holding temperatures should be monitored by employees to ensure proper function of the steam units. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 time not recorded for blanched fries in the frying station, corrected during inspection. Time must be recorded at time of heat treating according to approved TPHC procedure. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish area. |