|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean on drying rack with food debris. CDI-taken to be re-washed.
4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed build up on soda nozzles at drive-thru and customer self service station in dining room. |
|
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 several items on steam table and heat lamps under 135F such as sausage gravy, Bo rounds, and grilled chicken. CDI-sausage gravy and Bo rounds discarded. Chicken reheated to 165F. |
|
22
|
0
|
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 sliced cheese using TPHC but not labeled with time stamp. CDI-labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested together on drying rack. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Cleaning and tidying up of outside storage building needed. Observed litter and debris which may provide a harborage for pests. |