|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessSanitizer should be at a minimum of 150ppm. Observed some sanitizer buckets at 0ppm. Facility to ensure that dispenser is dispensing correctly. Buckets were replaced. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved cut cabbage at 61F. Explained that cut leafy green are considered potentially hazardous and should be maintained in temperature (vol. discarded). |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved 2 pieces of cooked chicken in the noodles station stored for 2 days without a date label (missing date label replace). |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensVerbage for Consumer Advisory should state "Consuming Raw or Undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness." or "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." Consumer Advisory verbage reads otherwise. New verbage was printed and posted. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsPre-packaged foods stored for customer self service should have labels as specified in 21 CFR 101. Observed pre packaged sandwiches, yogurt, fruit, salads and Bojangles to go items without the proper labeling. REPEAT |