|
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 sausage patties in hot hold < 135F. CDI by discard by PIC. |
|
22
|
1
|
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
Written procedures for blanched french fries not provided by PIC. CDI- procedures obtained by PIC. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
C4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler at drive thru without thermometer. CDI by adding thermometer. |
|
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 food debris build-up in upright cooler. observed build-up on soda fountain ice cover. observed heavy build-up on reach-in cooler door gaskets at drive thru. observed build-up on shelf next to chicken breading station. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids open on garbage dumpster. |