|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pieces of chicken between 125-130F. CDI - PCI voluntarily discarded items. - 0 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry, soiled wiping cloths lining grill area - grill covers kept on these wiping cloths. CDI - All wiping cloths moved to be laundered. EHS recommends use of foil to line grill area as it is easy to remove and replace, and is non absorbent. - 0 - |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed whisks stored in water bath (70F). CDI - PIC moved items to be washed/rinsed/and sanitized at 3 comp sink. Maintain water above 135F, or maintain in dry containers. - REPEAT - 1 - |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to inside and outside of all prep units, observed cleaning needed to all shelving throughout facility cook line. Observed cleaning needed to breading stations. Observed cleaning needed at all gaskets. - REPEAT - 1 - |