|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Observed employee drink sitting on a food prep surface by the single door freezer in the kitchen. CDI, discarded by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed clean pans/lids had flour on them from. food prep. Protect clean dishes from contamination.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed 2 sanitizer buckets with 0 ppm quat. CDI- these were changed by staff. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Hot foods must be held at 135F or higher. Observed a pan of chicken on the front line with pieces as low as 122F. CDI. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Facility must follow Time as a Public Health Control (formerly TILT) procedures as described in their procedure. Time were not being recorded as described for blanched fries. CDI - corrected by the PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
An employee filling red labeled sanitizer buckets filled them with soapy water instead of sanitizer. CDI- corrected by PIC. |