|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed packaged hot dogs that were said to be cooling for more than 4 hours ago at 47-59 degrees F in WIC. CDI- Hot dogs were voluntarily discarded. -1.5 points. |
|
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 Bacon, egg, cheese and sausage biscuits hot holding < 135 degrees F in hot hold unit. CDI- Hot hold unit was adjusted so that it can properly hold all tcs foods at 135 or greater. Out of temp biscuits were discarded.-1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed packaged hot dogs cooling inside of plastic packaging which caused conflict with cooling time parameters. CDI- hot dogs were discarded due to exceeded 4 hour ambient cooling. -.5 points. |
|
36
|
1
|
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 fly in back kitchen area. -1 point. |
|
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. Remove buildup from exterior of the drink machine and ice chute on soda machines. Remove debris from hot go bun drawer under hot dog roller rack. -.5 points. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water only reached 85 degrees at 3 comp sink and 119 degrees at hand washing sink. Facility has been placed on strict instructions on utensil usage. Facility is to only use single service articles until hot water is serviced. Hot water is scheduled to be adjusted by end of day today. Hot water shall be at least 120 degrees at 3 comp sink for adequate dish washing. - 1 point. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Men's bathroom is currently not able to be used due to heavy leaking coming from toilet/urinal. A work order has been placed on this to be fixed ASAP. Remove water from floor to avoid slip hazards. - 1 point. |