|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside ice bin next to ice machine and in ice bin at drive thru window. Clean
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris/residue build-up inside microwave oven. CDI by cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chili in prep cooler >45F. CDI by voluntary discard by PIC. |
|
22
|
1
|
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 Observed sliced tomatoes on line not marked for time. Observed shredded cheese, and cheese sauce on line not marked for time. CDI by marking for time. Follow written procedures for TPHC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution in 3 compartment sink testing > 400ppm. Observed sanitizing solution in buckets testing > 400ppm.
CDI by refilling and testing at 300ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on the drying rack. Allow to air dry prior to stacking. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside reach-in coolers. |