|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Multi-use utensils and equipment must be cleaned and sanitized at a frequency to prevent food residue build-up. Observed dried food debris on can opener. Observed ice scoop holder to be soiled. Observed build-up on underside of soda fountain nozzles. CDI by cleaning and sanitizing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Hot hold all TCS food items at 135F or above. Observed fried chicken and sausage patties stored < 135F in hot holding. CDI by voluntary discard by PIC. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions- Cleaning is needed at a frequency to prevent build-up of dust, dirt, residue. Observed dust build-up on return vent for HVAC unit at service line.6-201.11 Floors, Walls and Ceilings-Cleanability- Ceiling must be easily cleanable. Observed damaged ceiling tile at back door. repair. |