|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed high levels of chlorine sanitizer at 3-compartment sink- 200+ppm. CDI: Education provided and PIC diluted solution - 100ppm. REPEAT VIOLATION. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods being held above 41F in small grill make table. Ambient temp of unit 40F. EHS waited approx. 35 min before temping for second time and no change in food temps (44F-51F). EHS provided education and product placed on TPHC as short-term means of compliance. EHS will return within 3 days to verify unit properly maintaining TCS foods at temperature. VERIFICATION REQUIRED. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several fruit flies at front hand sink near shake station and at clean dish shelves in back of kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed small grill make table unable to maintain TCS foods at proper temperature. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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.
Observed various areas of kitchen with moderate to heavy food waste and debris accumulation including, but not limited to, dish area, walk-in cooler, and floor at drive-thru register. |