|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored in open prep units above 45F due to being overfilled. CDI-all items out of temperature removed and put into cooler to rapidly chill. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Spoke with Kitchen manager who seemed confused on how to use TPHC on blanched french fries. Blanched fries may be cooled down immediately and held cold or put on TPHC and discarded after 4 hours. Fries on TPHC may not be cooled down and held cold after time has started. Did not observe any violations on fries using TPHC during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 unlabeled bottles of chemicals. CDI-labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live flies in kitchen. |