|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chedderworst sausage and pepperjack sausage holding below 135F on front rollers of hot hold grill. CDI - Discarded; recommended that facility monitor temps of items on front rollers closely and discontinue stocking items to front rollers if unable to hold at 135F or above. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P A few sandwiches and burritos with date marks from March in sales case; also, case of jimmy dean breakfast sausage in walk in cooler with no date and opened more than 24hrs prior. CID - All discarded; PIC indicated that the sandwiches are vendor items and possibly misdated by the vendor. |
|
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 a few house flys in prep room. Continue working with pest control service provider to eliminate pests. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service cups on floor in back rooms. Stock to shleves or elevate with plastic drink crates. |
|
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. Wipe mold build up from gasket of half n half dispenser. |