|
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 large container of lettuce reading >41 degrees in the walk in cooler. CDI- holes was placed in wrapping of lettuce container for better air flow in the walk in cooler. 0 points.
Ensure that all food temperatures are meeting 41 degrees and below moving forward |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salads were observed cooling inside of 1 door mini reach in unit. CDI- PIC took lids off salads and moved them to the walk in cooler for better air flow. REPEAT - 1 point. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxed food products in the freezer unit contained ice buildup. Also observed opened ice bin associated with drink machine near drive thru window. Unless going through a high volume of service, keep all ice stored covered. Refrain from storing boxes under areas prone to moisture contamination. - 1 point. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloth buckets stored in direct contact with the floor. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed food employee touch raw beef patties and then proceed to go to the 3 comp sink to wash hands. CDI- Addressed PIC and employee and employee went to the hand sink to wash hands. -.5 points.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in water that's less than 110 degrees F. CDI- Hot water was added to the wash water for compliance. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove heavy amounts of grease buildup from exterior of the fryer station. Remove soiled buildup located under the freestyle drink machine in dinning area. Remove heavy grease buildup from floor' s surface throughout. REPEAT -.5 points. |