|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed ice in back handsink. CDI ice drained. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed pieces of raw chicken breast that came out the fryer at 153-160F. CDI items placed back into fryer to finish cooking to 178F. |
|
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, country ham, fried steak, and chicken filets that were holding below 135F. CDI items reheated for hot holding. |
|
20
|
0
|
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 that was overstacked in prep top at 50F and in reach in cheese in box at 63F. CDI items discarded. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer buckets that were at 0ppm. CDI buckets refilled. Repeat. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Ensure wash temperature is maintained at 110F or above. Observed wash water at 107F. CDI hot soapy water added to raise temperature. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed debris in reach in hot wells, racks in facility, flour cover, and on handles throughout facility. Repeat. |