|
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. Cooked chicken not under temperature at hot holding/ steam table. CDI- Operator, Tina Dobbs voluntarily discarded the chicken. See chart for temperatures. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Three in use containers of dry seasoning not labeled per rule. CDI- verbal correction to label. |
|
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 shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf .4-501.11 Maintain equipment in good repair. All four fryer baskets heavily damaged. Gaskets in prep coolers and reach in freezer completely split. CDI- Operator placed call for replacement of all. Faucet at handwashing sink at the drive through area is damaged/ constant leak when in use. CDI- verbal correction repair is needed. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris in prep cooler gaskets. Cleaning is needed. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items co-mingled with facility items. CDI- verbal correction. |