|
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 chicken at main hh line holding temperature below 135F. CDI, PIC voluntarily disposed of chicken. Ensure food for hot holding is kept at 135F or above. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed coleslaw made more than 24 hours previous to inspection without date mark. PIC stated coleslaw was made on 9/12. Small containers of coleslaw contained date mark, but larger containers (16 once) did not. CDI, PIC placed correct date mark, all coleslaw was made the same day. Improvement was observed. Repeat |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
< 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on tables, not in sanitizer between uses. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed shelving throughout facility in need of cleaning, specially in coolers. Observed build up on dust and debris on floors in walk in coolers. -Repeat |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors. -Repeat |
|
53
|
0.50
|
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 buildup of dust, debris and dark mildew like substance on floors near dish pit. Observed floors in need of deep cleaning throughout the facility. Observed build of dust in vents in bathrooms, |