|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat non-compliance: Observed bo-round and chicken supremes in hot well at 120. CDI - discarded
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed 2 start and end times on pan for blanched fries. CDI - marked with correct start time and end time.
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 |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat non-compliance: Observed soda residue on cup lids near soda dispenser.
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 |
Yes
|
No |
Repeat non-compliance: Observed wood step for biscuit station not sealed, PIC stated that step was painted and paint has come off. Facility owner is in the process of looking for a more stable step for a permanent solution.
Improvement from previous station.
Observed damaged handle on flip top reachin, flip top missing handle. Observed ice on bottom 2 door freezer. Observed 2 door freezer gasket damaged.
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
4-501.11 Maintain equipment in good repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed caulk residue on walls around tea station and hand sink in the back area.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |