|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers of dishes stored as clean with greasy build up. CDI, dishes moved to be rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue build up inside soda nozzles located at drink machine located in dine in area. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one container of gravy hot holding 108F. CDI, gravy was reheated to above 165F. Observed cold drawer of raw beef patties cold holding at 47F. CDI, patties were placed in walk in cooler to rapidly chill. |
|
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 beef patties cold holding between 47-50F located in a cold drawer near stove top. Per discussion with PIC raw beef patties had originally been frozen and had recently been prepped by a food employee. CDI, beef patties moved to walk in cooler to rapidly chill. |
|
22
|
0
|
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 facility using TPHC on cold foods for breakfast and their lunch menu. Facility had adequate procedures for breakfast foods kept on time however, did not have adequate procedures for the foods kept on TPHC for their lunch menu. CDI, EHS left facility a template on procedures for TPHC to fill out for their lunch items kept on TPHC. Zero points deducted due to facility having procedures for breakfast items kept on TPHC which the facility was only serving breakfast during time of inspection. |