|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans with sticker residue on outside of pans while stacked in clean storage. CDI: Utensils with residue were removed and sent to be washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in warming unit (pulled pork, collards, and whicken wings) holding below 135F. CDI: All items in question were reheated to minimum 165F. PIC stated that employees are often pulling certain items from unit during service and that they likely lost temperature in the process. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed taco sauce holding at 47F during inspection. PIC state that sauce is typically brought in and out of the unit many times during service and likely lost temperature. CDI: Product discarded.
Note: Facility has made great improvements to cold holding, and as the taco sauce was the only item out of temperature during the inspection, points were de-escalated to reflect the improvement. |
|
42
|
0
|
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 several metal pans wet nested on drying racks. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed one reach in freezer nonfunctional due to compressor issues. PIC stated that repair will take place this week. |