|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed one container of shredded cheese stored uncovered on rack in walk in, debris present on rack, no debris found in the food product. CDI - covered.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Observed smoked sausage at 114 and chicken at 125 for hot hold. CDI - reheated.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed sanitizer below 100 ppm in bucket with wiping cloths. Observed wiping cloths stored hanging over side of container. Observed dry cloths soiled on rack near breading station.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed residue collecting on exterior of soda lid from soda splash.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed several racks with rust present. Observed wood steps for employees that cannot reach prep areas constructed from absorbent materials.
4-101.19 Nonfood-Contact Surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, non absorbent, and SMOOTH material. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed racks collecting debris in walk in. Observed residue and storage collecting behind register for drive thru.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Improvement from previous inspection. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed caulk damaged behind hand sink near 3 compartment sink. Observed dust collecting on ceiling near prep line. Observed hood vents being cleaned, cooking present at time of cleaning.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.12 Cleaning, Frequency and Restrictions. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. |