|
18
|
0
|
Proper cooling time and temperatures |
No |
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 Initial temperature of food was 45 F at 9:45 am. Final cooling temperature was taken at 11:14 am which was 42 F. New cooling temperature shall reach 41 F. Food is not cooling properly. CDI- Facility voluntarily discarded container of breakfast burritos. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C 3-305.11 Store food in a clean, dry location, not exposed to contamination. . Observed water dripping from the ceiling near food prep areas (egg cooker, and two microwaves) and shelving in kitchen area. Food prep was continuing to take place while the water was dripping from the ceiling. Facility has decided to voluntarily close until the imminent hazard is removed. A visit sheet with details was generated. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed food employee wearing a bracelet while preparing food.
2-402.11 Effectiveness-Hair Restraints - C Observed two food employees preparing food without wearing any hair restraint. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed water-damaged boxes of single-service items in dry storage areas. Containers of items will be discarded by the facility. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed Freezer for french fries has a large coat of ice along the back and top interior of unit. Repair leaking faucet at 3-comp sink. Repair leaking piece of equipment at syrup dispenser near 3-comp sink. Equipment shall be maintained in good repair. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing - C 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at a temperature of 105 F. Instructions on Detergent states that it shall be at 110-120 F. |
|
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 large amount of grease on fryer near ice machine. Observed mold buildup on exterior of ice chute in dining area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water dripping from the ceiling near food prep areas (egg cooker, and two microwaves) and shelving in kitchen area. Observed damaged ceiling tiles in dry storage area near 3-comp sink. Observed damaged ceiling in dry storage area near garbage dumpster. Observed water dripping from the ceiling near food prep areas (egg cooker, and two microwaves) and shelving in kitchen area. Facility has decided to voluntarily close until the imminent hazard is removed.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean excessive grease from floor beneath the chicken fryer. Clean splash from walls behind equipment and prep stations. |