|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nuggets in the hot holding well at 124F. PIC stated that nuggets are held on time for 30 mins and then discarded. No time start or end times were recorded. CDI- PIC voluntarily discarded nuggets. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cheese, and slaw with a temperature above 41F on the make line prep table. All items had been prepped 30 mins ago. CDI- PIC moved items to walk in cooler for more rapid cooling. REPEAT. |
|
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 Facility uses a company standard for quality on cold and hot items. Observed hot items such as nuggets out of temperature and not using the time procedures. Tomatoes were also out of temperature on prep top unit. There were no start times or stop times present during the inspection. CDI- PIC discarded old nuggets and dropped new fresh nuggets and started the timer for 30 mins. PIC retrieved cold tomatoes from WIC and wrote start and stop times. |
|
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 dishes wet stacked in the dish drying area. |
|
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 two heat lights out in the hot holding unit where fries and nuggets are held. Observed covering used in the HH unit for chicken patties broken. Have light and covering replaced. |