|
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 build-up in ice machine where ice is being formed. Make sure to increase cleaning frequency. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fries that were cooling; prepared at 9:55 am at time of inspection still above 70 degrees. Product was given 30 minutes to see if product would drop in time; fries still above 70 degrees. CDI Due to product missing 70 degree window, product was discarded. Cooling rate at time of inspection for fries was .2667. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fries cold holding above 45 degrees. CDI Today food establishment utilized temporary TPHC. Provided TPHC for future if food establishment chooses to keep product on time. Will email to confirm before next inspection. |
|
31
|
0
|
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 fries tightly packed on top of fry pans to cool down in walk in cooler. CDI PIC divided portions up. Observed ranch cooling in reach in unit below flip top unit (constantly in and out). CDI PIC placed on ice bath for rapid cool down. |
|
36
|
0
|
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 significant amount of gnats at soda machine area. Make sure to have pest control address. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while performing food preparation. Make sure food employees remove all jewelry other than a plain wedding band to ensure proper hand washing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Lighting shall be at least 50 food candles where food employees are preparing food and working with utensils. Observed two lights out under hood Make sure to keep in good repair. |