|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse ans sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit. Keep food contact surfaces cleaned and sanitized; Observed inside surfaces of ice machine collecting mold; CDI surfaces cleaned and sanitized during inspection. |
|
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; properly hot hold PHF products; Observed fried chicken and cooked potatoes stored in hot holding stand up unit measuring 123-125 degrees F; Hot box thermometer reading 190 degrees F; CDI all PHF products reheated and moved to functioning unit. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
(general comment)7-102.11 Common Name-Working Containers; Observed numerous bottles of sanitizer not labeled in kitchen area. CDI labels written on bottles during inspection. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required; Properly air dry; Observed numerous customers drinking glasses stacked wet in kitchen area; Observed containers in kitchen area stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability; keep equipment in good repair; Observed numerous chipped and damaged plastic lids and containers in need of replacing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment) 4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed lids to dry food containers collecting large amounts of debris in need of cleaning. |