|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in kitchen next to dish area. CDI: paper towels replaced. |
|
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 fried chicken and supremes at drive thru hot holding ranging from 126F - 130F. CDI: product discarded and changed out with fresh product. Observed steak in hot holding at 128F. CDI: product discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese and pimento cheese in prep table at 45-46F. All other product was at proper temperature range. Cheese had been left out and lids were not placed back on product after lunch rush. CDI: cheeses were discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed cold water pedal to handsink at entry of kitchen broken and not in good repair. Pedal was taken off due to it sticking. Work order has been placed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside 2-door cooler next to chicken breading station. |