|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken holding at 131F in the steam table. CDI (corrected during inspection) - PIC (person in charge) voluntarily discarded the chicken. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed multiple items in the walk in cooler holding between 54F and 55F. PIC stated she did a line check around 3 hours ago and the food was around 40F. CDI - TCS items were placed in the chicken walk in cooler and the freezer until the unit can be repaired. Because the items were above 45F, points were deducted.
Reminded the PIC of the temperature change to 41F. Observed lettuce and tomato at 44F and 45F in the prep top on the cook line. Any TCS items found holding above 41F in the next inspection will result in points being deducted. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
REPEAT VIOLATION 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 time not marked on the fries at the beginning of the inspection. CDI - fries were marked with the correct time; make sure to always mark the time. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. - Observed a walk in cooler with an ambient air temperature of 53F. The door was closed for 10 - 20 minutes without anyone going in or out and the temperature did not cool down any in that amount of time. Maintenance was contacted; TCS items were removed until the unit can be repaired. Verification required 3/3/2019 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the chicken walk in cooler shelves and on the gaskets of the reach in cooler and freezer on the cook line. |