|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed the pan of fries in the hot hold cabinet were at 130F. All other items in the hot old cabinet were above 135F. CDI- Fries were pulled and reheated. When held hot, TCS foods shall be maintained at 135F, or greater, at all times. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)- Observed several dead insects in the light shields above the customer order area. Needs to be cleaned. Dead insects shall be removed from the premises at a frequency that prevents their accumulation. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Observed some build-up on the blade of the can opener. Needs to be cleaned. Nonfood-contact surfaces of equipment and utensils shall be kept free of an accumulation of food residue and other debris. |