|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
COMMENT: Observed wiping cloth sanitizer bucket with 0 ppm of chlorine. CDI. PIC remade the sanitizer to 100 PPM of chlorine sanitizer. |
|
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 chicken wings and chicken pieces taken out of walk in cooler 1.5 hours ago at 70F. CDI. PIC reheated the chicken wings to 200F in fryer. Discussed using time as a public health control to hold wings out of temperature. Emailed TPHC paperwork to PIC and instructed PIC on how to write time labels. Informed PIC that chicken wings taken out from walk in cooler must be kept on time and be labeled with TPHC paperwork or placed directly back into cooler to maintain at 41F or below. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken, pork, beef, shrimp, lo mien, and dumplings above 41F (see temperature chart). CDI. All foods were placed on ice baths to maintain at 41F. Instructed PIC to not keep any food in the bottom of the cooler and all foods on ice bath until cooler is evaluated by a repairman for any potential issues (see #31). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed grill prep cooler not at an appropriate cold holding capacity (all food temped above 41F). PIC states that the temperatures rise dramatically through out the day during busy periods. Instructed PIC to keep all food on ice baths and no food in bottom of cooler until evaluated by repairman. Instructed PIC to switch from plastic storage containers to metal to aid in transferring of heat. I will return within ten (10) days to verify compliance of violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Replace FRP at bottom of front cashier cabinetry. PIC has repaired the cabinet under soda machine and is working on repairing the rest of the front cabinetry. Repeat; no points as PIC has been making progress and states will repair by next inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 caulking missing on wall above women's bathroom handsink. Observed lights not working in back storage room due to ballast issue (PIC is trying to get landlord to address). Repaint the bottom walls of the men's restroom as they are flaking. PIC has replaced ceiling tiles in kitchen. Repeat; half points as low risk and PIC is addressing. |