|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches, chicken nuggets hot holding below 135F. (See temperature chart) CDI-products had been prepared in under 2 hours, PIC placed back in oven to reheat. Chicken products reached 167F. PIC voluntarily discarded the chicken nuggets. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed burgers cooked and cooled 5/20 according to the PIC, dated as 5/29. CDI-PIC voluntarily discarded. NOTE: All other date marking is correct. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open at the start of the inspection without air curtain functioning. CDI- PIC turned on air curtain and closed door. |
|
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 PIC preparing RTE foods with large diamond rings.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed PIC preparing RTE foods without a proper head cover. PIC has long hair. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer buckets through kitchen at only 50ppm. Manufacturer’s instructions state that proper concentration is between 200ppm-400ppm. CDI-PIC exchanged buckets for solution at proper concentration |