|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato debris left on the tomato slicer, greasy film left on plastic hot holding containers and food debris left on metal pans and grate. CDI by removing all to be re-washed.
4-602.11 Equipment Food-Contact Surfaces and Utensils-(E) Clean equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Observed build up on the underside of the ice bin lid inside the drive through area. |
|
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. Observed chicken fries and chicken nuggets in a hot holding unit as low as 112F. Hot holding unit was not turned on. CDI by turning the unit on and voluntarily discarding both items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
_7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer packets stored with clean utensils. CDI by removing packets from utensil storage area. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket with wiping cloths stored on the floor underneath the prep sink. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stacked while wet. REPEAT |