|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the chicken breading station is washed, rinsed, and sanitized twice daily and some other items are cleaned sporadically throughout the day. The facility operates from 5:00AM until 10:00PM. CDI- instructed PIC to wash, rinse, and sanitize all equipment and utensils at least every 4 hours that they are in use. |
|
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 tenders on the serving line below 135F (see chart). CDI- product discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stacked while wet next to the 3 compartment sink. |
|
47
|
0.50
|
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. Observed debris accumulation on shelving in the raw chicken walk in cooler, the raw chicken walk in cooler door curtains, dry storage shelving near the chicken breading station, and on the tops of the biscuit ovens. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 debris accumulation on the floor under the customer soda machine cabinet and on the floor in the walk in freezer. |