|
22
|
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 raw beef pattys and mini corn dogs in cold drawer, and ranch in flip top above 41F. EHS advises TPHC for ranch and fliptop, and ensuring items in cold holding aren’t stacked above container fills lines.
CDI- EHS verified items were brought to cold drawers from WIC this morning. Items returned to WIC for rapid cooling. Afterwards, ranch placed on TPHC, and corn dogs/beef patty’s were divided into smaller batches before returning to cold holding. (-1.5) |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee preparing to start food handling tasks while wearing a large watch with cloth band.
CDI- PIC intervenes at EHS urging and employee removes watch prior to washing hands. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed 2 fryer baskets with deteriorated wire coming apart from frame, no longer safe to use.
CDI- fryer baskets removed from service. (-0.5)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board with deep scoring, no longer cleanable. Replace boards once the scoring is too deep, or staining too severe to clean.
CDI- Board voluntarily disposed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings.
Observed grease droplets forming all around bottom ledge of ventilation hood and their screen attachments to left hand side. EHS advises having the hood serviced to ensure proper functioning so grease does not accumulate on equipment or drop onto the cook line from hood. (-0) |