|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - Observed employee drinks stored directly on food in the walk-in freezer and a drink and small cup of dressing stored over food in the walk-in cooler. Store employee drinks and food on a lower shelf below and away from customer food. Items relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed small amount of build up on the black underside panel in the ice machine. Instructed PIC to drain and clean over the weekend.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - Observed sanitizer buckets at less than 200ppm. Instructed PIC to refill at correct strength. Cloths will absorb and weaken solution so avoid to many cloths in each bucket. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed cheeseburgers at 125F on the steam table. Cheeseburgers are place in buns and then into the pan. Suggest wrapping individually or placing them in buns at the time they are ordered. Instructed PIC to reheat cheeseburgers. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - Observed Time dry erase board pre-filled out with no date on the board. Any items placed out for use may not be reused. Instructed PIC to follow approved procedures. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Observed small tightly wrapped and covered pan of chicken cooling in the walk-in cooler. Instructed PIC to ensure items are left uncovered or vented to properly cool. Also monitor cooling process by taking temperatures at ensure cooling parameters are met. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Observed build on the wall behind the pre-wash at the dish machine. Also noted dust and cob webs on the light fixtures, top or the dish machine and fans. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - Observed unshielded lights in the dish machine area. |