|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Observed build-up inside interior of tea nozzles in kitchen at serving line and drive thru.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed quat sanitizer at 3-comp sink < 150ppm. It was determined that sanitizer bag was nearly empty. CDI - bag replaced and refilled with sanitizer at 200ppm. Ecolab was notified before Christmas to calibrate dispenser to increase sanitizer strength. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed some Cajun fillets at 127, 132, and 137F respectively; bo rounds at 124F; fried chicken on serving line at 132, 130, and 138F. CDI - all product out of temp was discarded and changed out with fresh product. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed several food items including shredded cheddar and sliced cheese, slaw, liquid egg, romaine lettuce, and sliced tomato inside flip top cooler > 45F (see temp chart). All products placed on ice for lunch rush; temp dropped down to 42F, 43F, and 44F. Verification required to ensure flip top cooler has been repaired and maintaining temperatures 45F/below. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment: 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 time recorded on blanched fries. CDI - time provided on side of pan during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength - 200ppm for quat between uses.
Observed multiple sanitizer buckets throughout kitchen < 150ppm. Buckets dumped and refilled with sanitizer from dispenser at 3-comp sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build-up on shelving inside walk-in cooler and fan cover inside 2-door True cooler at biscuit making area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed metal baseboard plate inside chicken walk-in cooler coming apart, missing/damaged baseboard tile beside ice machine, and baseboard strip at mop sink area coming apart from wall. |