|
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 - Repeat - Some of the chicken fries read 127-131F. PIC states that chicken is held to temperature controls. CDI- PIC voluntarily discarded product.
Monitor temperatures. |
|
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 - 0 pts - During beginning of inspection times were placed on all products on TPHC. When returned around 2 pm for expiration of tomatoes stick was no longer there. Employee stated that sticker fell off. Assess and monitor stickers closely to ensure that product is discarded when needed, not left on the line for longer then allowed, and times are not changed. . CDI- Product was discarded.
Assess all TPHC forms that are applicable to the current establishment. All forms shall be provided to the inspector during routine visits. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Containers storing utensils are soiled. CDI- All containers and utensils were properly washed rinsed and sanitized. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure - 0 pts -
Floors: General cleaning needed in hard to reach locations throughout kitchen (ex. behind utensil drying rack and single service/dry goods room.
Walls: Cleaning needed at three compartment sink to remove mold and molding caulking. Recommend to remove shelving and clean behind it. Cleaning needed near grease cleaning equipment. |