|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up today inside of the ice machine, in the ice machine chute, drink nozzles and tea nozzles today. Food contact surfaces must be clean to sight and touch. All washed and sanitized to correct today.4-601.11 (A) |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hold Time-Temp. control foods hot at 135F or more. Observed chicken not holding this hot- reheated during inspection to correct.3-501.16 (A)(1) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold Time-Temp. control foods cold at 45-41F or less. Observed the lower portion of the make table holding at >45f today- all products moved to a working cooler.Observed lettuc in the dispenser at >45F today- keep this lid closed when it is not in use- closed during inspection.3-501.16 (A)(2) and (B) |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Observed hot onions being bagged and tied off today to be cooled futher in the WIC. This process is considered Reduced Oxygen Packaging/Cook-Chill which requires a HAACP plan. Onions reopened and cooled before being placed back into bags.According to the PIC, standard operation procedure is to cool these completly before placing in a tied off bag. Use the standard operating procedure.3-502.12 |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Observed employees today on the line with watches on. Food service employees are limited to a single wedding band on their hands/wrists- no other rings, wrist watches, or bracelets allowed.2-303.11 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean bread toaster, 2 door freezer, the food pass thru and ceiling vents.4-602.13 |