|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fillets and chicken tenders being held below 135F under heat lamps. CDI: PIC voluntarily discarded product. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce being held above 41F in make table. PIC stated product prepped @11am. CDI: PIC voluntarily discarded product. Observed raw chicken breast being held above 41F at breading station. PIC stated product pulled from walk-in cooler @1:30pm. CDI: PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION.
**Continued non-compliance will result in Risk Control Plan and possible permit action. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed paper towels dispenser beside wing sauce table in poor repair- towels catching and sensor not working properly. |
|
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. Observed entire kitchen in need of general cleaning, including but not limited to outside of fryers, wings hot hold unit, outside of thaw cabinet, dry storage area, vent hood filters, shelves for clean dish storage. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink next to back door. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate food splash on wall above three compartment sink. |