|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed orange juice poured into front handsink adjacent to hot holding for french fries. CDI: Informed PIC and employees that handsinks are only to be used for handwashing. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with tea residue on the outer door and black residue on the metal flap. Ensure entirety of machine is cleaned during routine cleanings. |
|
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 Observed flat and round eggs at the edge of hot holding drawers holding below 135F. All items in the center of trays were well above 135F. CDI: Two out of temperature eggs were discarded. EHS suggested to keep all product pushed back into center of holding unit to maintain temperature control over all products. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all products in cold holding unit across from grill holding between 50F and 60F. Breaker tripped and unit had been off since it was filled at 9 AM. CDI: All items in reach in unit were removed and placed in walk in for rapid cooling and replaced with cold product from walk in after unit had been re-activated and reached temperature. Items in rail mounted cold holding unit were placed on TPHC. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 rehydrated onions cooling in covered containers in reach in unit adjacent to freezer on cook line. CDI: Product vented to facilitate cooling.REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter at drive through window. CDI: Cloth placed in sanitizer bucket. |
|
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 gaskets throughout facility beginning to rip and in need of replacement. |
|
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. Observed gaskets throughout facility with dark buildup in need of cleaning. |