|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored at drive thru prep table next to to go bags and on dry good shelf next to bags of sugar. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken stored under heat lamp of food window at 115 degrees, PIC said they had been cooked 45 minutes earlier. If difficulty maintaining chicken temperatures under this heat lamp, TPHC could be used. CDI- PIC voluntarily disposed of chicken. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser stored next to pan of fries on prep table and spray bottle of stainless steel polisher stored directly above single service items on storage rack. CDI- Bottles moved to chemical storage area. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep cooler with no air thermometer inside and drawer cooler with broken outside thermometer display, needs an air thermometer or repair thermometer display. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on drawer cooler under grill needing cleaning of build up. Observed walls of biscuit area reach in cooler with build up inside, needing cleaning. |