|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles at drive-thru. CDI-cleaning started. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or below. Observed items such as shredded lettuce, diced tomatoes, and shredded cheese on cold prep line above 45F in some spots. Temperature was not uniform throughout product. Door on bottom of unit do not shut properly. CDI-items put into refrigeration. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Facililty must have HACCP plan for ROP of ground b-eef. Observed HACCP plan to be incomplete |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
Facililty must have HACCP plan for ROP of ground beef. Observed HACCP plan to be incomplete. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Properly store single service products. Observed box of clamshells stored, sleeve of cups and boxes of syrup stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep.equipment in good repair. Doors for cold hold prep unit are in disrepair and do not close properly. Observed cold temperatures to be out of compliance for this unit during inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Designated areas shall be available for employee belongings and food. Observed employee drinks and food stored amongst food for facililty. |