|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooler at drive thru holding all items above 45F. Observed lettuce on prep line cooler above 45F. CDI items in drive thru cooler voluntarily discarded. CDI lettuce placed in walk-in to rapidly cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several buckets of sanitizer not labeled. CDI buckets labeled. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF Observed three containers of cheese tempering and not properly labeled. CDI containers properly labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing a wrist watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed grill cook preparing food without hair restraint. |
|
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 split gaskets on equipment throughout facility. Observed reach-in cooler in drive thru area not holding products below 45F. Observed condensation leak on cooler beside grill top. |