|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed fried chicken sitting out in prep area < 135F. Chicken is being used for orders, not cooling. PIC states that chicken is cooling and for less than 2 hours. CDI by moving to walk-in cooler to continue cooling process. REPEAT VIOLATION |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen.
6-202.15 Protect outer openings of establishment from insect or rodent entry. observed both back and front doors open upon arrival. CDI by closing doors.
REPEAT VIOLATIONS |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed PIC cooking food on the line without hair restraint. |
|
47
|
0
|
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. observed build-up on prep cooler door gaskets. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C observed lights off under hood upon arrival. lights must remain on when cooking under the hood. |