|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Cleaning/sanitizing needed for ice machines, ice scoops, holders & "top part" of soda fountain. Observed build-up on these items. Return visit required w/in 10 days. 4-601.11 (A) |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
Cook chicken to an internal temperature of 165F for 15s. OR receive prior approval for par-cooking procedure from MCHD. Observed: par cooked chicken breasts (3 trays) in walk-in. CDI: All chicken returned for for completed cooking/kill step. 3-401.11 |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Re-heat all leftovers (chili) to 165F prior to placing in holding cabinet. Observed chili placed in hot hold at 98F. CDI: chili reheated to 165F, rapidly. 3-403.11 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain proper temperature for TCS cold items at or below 45F. Observed shredded lettuce & cut tomatoes at 50, 51F. CDI: items voluntarily discarded. 3-501.16 (A)(2) |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Abate insect (fruit fly) presence. Observed a couple fruit flies throughout inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Ensure freezers (Norlake) are ANSI approved or equivalent. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Cleaning needed to remove grease build-up under friers & around miscellaneous pieces of equipment - as needed.General Comment: Recommend using temp/time logs for cooling to ensure proper parameters are met: Cooling from 135F to 70F w/in 2 hrs. & from 70F to 45F w/in additional 4 hrs. (6hrs total). |