|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and yellow build up inside of ice machine located near rear drive through window. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili and french fries hot holding below 135F. CDI, chili and french fries reheated to above 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo first inspection of 2019 zerp point are to be taken for foods found cold holding between 42-45F. CDI, educated PIC on the new cold holding requirement and facility understands that TCS foods when cold holding are to be maintained cold held at or below 41F henceforth. Beef patties cold holding at 52F were placed in walk in cooler to rapidly chill. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of residue on shelving in walk in cooler. Observed food debris build up inside of microwave located near rear of kitchen in front of walk in cooler. |