|
14
|
3
|
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 visible grease and food residue on interiors of pans and utensils. CDI- returned to 3-compartment sink for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant black build-up on underside of ice bin lid at drive thru service station. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Observed grilled breasts and fried breasts not reaching 165 F for fiftenn seconds after removal from cooking. Large breasts are cooked same time frame as smaller parts. Recommend cooking breasts separately and adjustment of time for cooking.
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Facility could not produce approved procedures for non-continuous cooking of tenders. Verification needed. |
|
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 one item, mashed potatoes, holding below 135 F. CDI- food reheated. |
|
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. Observed boxes of chicken on floor of freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in bucket at drive thru window service area to be soiled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some cooler door gaskets split and accumulation mold build-up, moisture, and food residue. Repair gaskets in poor condition. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed all test strips for quaternary ammonia sanitizer to be soiled, wet, and otherwise damaged. Obtain viable test strips. Verification needed. |
|
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. Observed food and mold collecting in split cooler door gaskets. Food debris collecting at bottom of upright hot box at left of hood. Observed detached tops of holding containers with sticker residue attached. Non food contact surfaces. |