|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P):
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 135oF or above
Observed sausage patties holding at 122oF in the hot bar section. CDI- PIC immediately reheated the sausage patties to 172oF and above. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C).
Except for a plain band, food employees may not wear jewelry on their arms and hands.
- Observed 1 employee wearing bracelet and rings while preparing food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). When storing utensils in food containers, the utensil handle shall stay above food to minimize contamination.
- Observed a scoop handle resting on chicken and corn in the chef prep well. Scoop handle restored properly. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11 (B) and (C) Equipment, Nonfood Contact Surfaces, and Utensils (C). Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed the salad prep drawer units with green vegetable that has been there longer than one day on the bottom of drawers. The supporting frames of cooler drawers required adequate cleaning;
Observed soiled residues in gaskets of prep coolers on the line. ( milk and condiment coolers)
Shelf table equipment has dust and splash residues.
. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C). A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items to minimize potential pest attraction and pest harboring.
- Observed the back of the green dumpster with a few litter and plastic carts to be removed from area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C).
(A) Physical facilities shall be cleaned as often as necessary to keep them clean.
-The floors below the prep unit and equipment has food particles, cups and minor trash. Disposable cup has fell into a drain.
Cleaned frequently to prevent heavy soiled residues buildup and clogs in the drain. |