|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed the meat grinder and several pans and baking pans with food buildup. CDI-All items were sent back to the dish machine for proper cleaning and sanitizing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the chicken legs and the pot roast were hot holding below 135F on the line. CDI-The legs were discarded and the roast was reheated. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed two flies in the facility. Increase pest control measures. REPEAT. |
|
47
|
1
|
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 buildup on shelves in both walk in coolers, the dry storage area, and the chicken reach in cooler throughout the facility. Have cleaned. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed several leaks in the piping underneath the 3-compartment sink. Have repaired. |
|
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 cleaning needed to the walls and floors behind the fryer units. Have cleaned. |