|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings recorded between above 41F in ice bath. Ice was melting. Converted to TPHC. Consider keeping wings on TPHC. REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Sanitizer bucket recoded 0ppm bleach in bucket. CDI- Re-filled. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Large bucket where wings are held is cracked at the top. CDI- Discarded. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Ceiling vents, walls in need of cleaning. REPEAT. |