|
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 creamer nozzles in need of cleaning. |
|
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 hashbrowns in the hot case holding below 135F. See temp chart. CDI- Items discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in the cold well near the hotdog roller, bacon and ham sandwiches in the grab and go case holding above 41F. See temp chart. CDI- Slaw and sandwiches discarded. All sandwiches in the grab and go case were placed in the walk in cooler for extra pre-cautions (Items were not temped).
NOTE: Facility has added tamales to menu. They are a pre-cooked commercial item and will be heated in the hot well beside the boiled peanuts. No tamales observed by EHS today. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hamburger buns stored on the floor in the walk in freezer. |
|
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 upper plates of all drink machines in need of cleaning. Observed bottom of tall reach in coolers in the back kitchen in need of cleaning. |