|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed 2 spray bottles of sanitizer at 0ppm QUAT. CDI- PIC brought sanitizer back to proper concentration. |
|
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 hot dogs hot holding at 107F. Employee stated they were reheated no longer than a hour ago. CDI- Employee brought hot dogs well above 165F. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
h4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available at the stand during the inspection. CDI- PIC provided stand with a thermometer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee preparing food without a beard guard. |
|
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 fan covers with dust build up. Clean fans as often as needed to reduce and prevent build up. |