|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 1pt- Observed an employee rinse a squeeze bottle in the front hand sink. Also, observed employee use a handsink in the back to rinse/wet a wiping cloth. CDI- PIC instructed employees to only use handsinks to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1.5 pts- Observed 3 comp sink sanitizing vat at 0 ppm QUAT. PIC stated the wall mount dispenser was constructed backwards. The sanitizer was being filled in the wash vat and the detergent was being filled in the sanitizing vat. CDI- PIC switched the lines to match the description on the dispenser. Sanitizer measured 200 ppm QUAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1.5 pts- Observed chicken tenders near drive through hot hold at 127F and several chicken tenders on hot line at 131F. CDI- PIC voluntarily discarded chicken tenders. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 - 0pts- Observed blanched fries without written time of which they were blanched. CDI- PIC was allowed to place the correct time since they would be sold immediately. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Repeat 0.5pts- Observed several wet and soiled wiping cloths being stored at prep sinks and 3 comp sink. PIC moved all towels to a dirty towel bin. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed cleaning needed on wrap line, cook line, inside biscuit cooler, inside front reach in cooler, and inbetween grills. Food debris and grease build up in respected areas. |