|
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 sausage patties and livermush stored under heat lamp that were below 135 F. PIC stated that items are only held at station during breakfast (7am-11am), then discarded. Suggestion given to either hold hot, or place on TPHC. CDI- sausage was reheated to 182 F and liver mush 188 F. Template for TPHC was sent to owner. |
|
20
|
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 several TCS items in prep cooler that were stored above 41 F. Food employee stated that items were placed in prep cooler last night at closing. CDI- all TCS items (sliced lettuce, pimento cheese, sliced tomatoes, chicken salad, tuna salad, boiled eggs, sliced turkey, and sliced ham) were denatured and discarded into trash. Facility will not use unit until repaired. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed hotdogs thawing at prep sink at room temperature. CDI- hotdogs were placed in sink with running cold water for agitation. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. There was not a thermometer in prep cooler near grill. Owner stated that she will provide a thermometer for unit. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint. |
|
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 one damp, wiping cloth stored in countertop in-between use. CDI- cloth was placed in sanitizing container. |
|
45
|
1
|
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. Prep cooler near grill is not holding food at 41 F and/or below. Owner will have someone come repair machine. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of containers and ice machine in kitchen area. |
|
53
|
0
|
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. Clean splash on wall behind fryer area. |