|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1 holding at 56F, food was between 59-61F. CDI-PIC voluntarily discarded anything that was from overnight and moved the stuff from this morning (9am). They will be using time procedures (which they already use for corporate on most HH items, EHS is confident they can do this) VR REQUIRED 1/30/2022.
*SIDENOTE-this unit has had the same issue since EHS has been inspecting here. EHS strongly recommends they replace it. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit-breading station at 60F water building up in the bottom, WIC 1 (chicken
cooler) door is hard to shut due to the locking mechanism being stuck down, both hand sinks need splash guards to prevent food from being
contaminated, they are right next to bread roller and chicken marinator. WIF is building up ice. Metal wall cove is bending near the WIC. Pipes are bent at the 3-comp. HH drawer is hard to open. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the inside of the HH drawer in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 floor in the back near the fryer peeling up. Needs to be replaced. |