|
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 carolina chili holding ar 130F at prep line and some burgers placed onto hot holding surface improperly, causing portions of meat to drop below 135F. CDI: Chili and burgers reheated to at least 165F. |
|
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 Observed several items on time (cheese, lettuce, cole slaw) with incorrect time stickers on them. PIC stated that employees are refilling pans without changing time stickers because facility is extremely short handed today. CDI: Time stickers corrected to show proper time for all items held using TPHC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce prepared today cooling in double wrapped, deep metal pans in walk in. CDI: Lettuce vented to facilitate rapid cooling. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single service cups behind register and at drive through window displayed with lip contact surfaces exposed. REPEAT. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active warewashing occurring in 100F water. CDI: Water drained and refreshed with 115F water. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 kitchen hand sink falling away from wall in need of proper caulking to seal to wall. Observed missing baseboard tiles near can wash area. |