|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in both ice machines located in facility. |
|
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 chicken tenders hot holding at 129F. CDI, PIC voluntarily discarded chicken tenders. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo this is facilities first inspection of 2019 thus points not taken for items cold holding between 42 and 45F. Points taken for items cold holding above 45F. Corndogs, raw beef patties, raw chicken, and hot dogs cold holding above 45F were placed in walk in cooler to rapidly chill. PIC was educated on new cold holding requirement and understands the expectation for all TCS foods to be held at or below 41F. |
|
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 rusting on shelves in walk in cooler. Observed build up of food debris on cold holding equipment located on prep line. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight build up of residue on floors, walls, and ceilings throughout facility. Cleaning frequency needs increasing. |