|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed front of house employee wash hands and then use his bare hands to turn off the faucet. CDI: EHS educated the employee on proper handwashing and had them rewash. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips holding below 135F under hot lamp across from fryers. CDI: Chicken voluntarily discarded. REPEAT. |
|
20
|
0
|
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 items holding between 42F and 45F (see temp chart for details) in cold holding units throughout facility. CDI: Out of temperature items were sent to walk in unit for cooling to 41F. REPEAT.
Note: As this was the facility's first inspection under the new 41F cold holding parameter, points were not deducted for the above violation, despite it technically being a repat violation. If cold holding violations are observed in the future, points will be deducted. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken cooling in a reach in unit rated for holding. CDI: Chicken relocated to the walk in unit. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed front of house sanitizer bucket holding in sanitizer reading less than 50 ppm QAC. CDI: Bucket dumped and refilled with snitizer reading 200 ppm. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single use food portioning trays being used as scoops for shredded chicken. CDI: Single use items discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one fan in walk in freezer nonfunctional during visit. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout facility in need of cleaning to remove built up dust/grease. REPEAT. |