|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes the build up of debris. |
|
22
|
1
|
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 Observed blanched fries without a time of preparation at beginning of inspection. Employee provided a time of preparation and marked the food product. Insure that when the blanched fries are prepared, that a time of preparation is documented. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
b6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large hole in the rear door that allows insect entry. Door must be repaired/replaced such that pests may not enter the establishment |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
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 of debris on non-food contact surfaces such as racks, shelving and gaskets throughout facility. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on the chicken breading table at beginning of inspection. Employee moved jacket to the rear area. Insure that employee items such as clothes and phones are kept separate from the food preparation areas, and are stored where they pose no contamination risk to food products. |