|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting slice soiled with dried food debris. Also observed tea nozzles soiled. CDI-- Both taken to 3 compartment sink to be washed, rinsed, and sanitized. Explained to PIC that scrubbing of nozzles is necessary to thoroughly clean. REPEAT |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being stored in hot holding equipment at a temperature of 125F. CDI-- PIC voluntarily discarded product and brought out new chicken. Facility had very good temperatures overall. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
_3-304.14(B) Hold in-use wiping cloths in sanitizer that is maintained at the correct concentration. Observed two sanitizer buckets that were read at 50ppm Quat sanitizer. CDI-- PIC discarded sanitizer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
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 Observed three food-contact surface pans that were chipped and cracked and no longer smooth. CDI-- PIC discontinued use of pans and will not use again. |
|
54
|
0
|
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. Observed two employee drinks at drive through window station. CDI-- Employee voluntarily discarded drinks. |