|
14
|
0
|
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 several metal and plastic containers with food debris or sticker residue but stored as clean. CDI - All items sent back for rewashing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several trays of baked french fries holding temperatures of 109F-117F in hot wells and hot boxes. CDI - Items were put on TPHC (in addition to their salads and yogurt) and labeled with beginning and end times. Spoke with PIC about officially putting fries on TPHC if they have trouble maintaining temperatures the next time they are made. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a medium sized roach in kitchen under prep table. Increase frequency of pest control treatment. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors on dumpster opened. Keep all doors closed to avoid pests. |