|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0PPM quat in sanitize basin of 3 comp sink.
CDI- Sink weighed to 100ppm quat.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
Observed substantial food splatter inside microwave. Increase cleaning frequency. (-0) |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tater tots below 135F at prep top warmer across from cook line.
CDI- PIC reheated to 165F. EHS noted tater tots quickly dropped in temperature again. EHS advises use of TPHC going forward, as warmer box is not sufficient for hot holding.
Procedure form for using TPHC here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english (-3) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced cheese, cooked onions, and sausages in cold drawers above 41F. EHS notes ambient temperature on both units is below 41F, equipment is in good repair.
CDI- TPHC to be used at cook-line cold drawers going forward. EHS observed logs indicating TCS foods last at 36F this morning. PIC rapidly cooled items and returned to drawers labeled for time. If drawers are opened too often during rushes to maintain 41F, TPHC must be used. (-3) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed metal containers of unlabeled spices at cook line. Label at earliest opportunity. (-0) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies near meat smoker. PIC states pest control comes quarterly. Increase frequency as needed.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door propped open.
CDI- PIC closed door. (-1) |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler wearing large watch while cooking. EHS spoke to staff about need to remove hand and arm jewelry.
CDI- PIC has employee remove watch. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloth on cutting board at fliptop.
CDI- PIC returns cloth to sani-bucket. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed warmer for fries and tater tots not able to maintain hot holding at 135F and above. Repair or replace, with TPHC to be used in meantime.
EHS also observed two fryer baskets with deteriorated wire in need of replacement. PIC should monitor baskets for fraying wire and replace at earliest opportunity. (-0) |