|
21
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed pasta and onion rings in warmer below 135F. Warmer temperature was increased and food was used for immediate service.
Observed Fried chicken tenders at 76F on speed rack with time stamp 10:37. Facility cooks chicken, holds at room temperature and then reheats in fryer for immediate service. CDI-TPHC form was provided and completed on site for chicken. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out on prep surface during inspection. Observed wiping cloths not fully submerged in sanitizer solution while in bucket. |
|
55
|
0
|
Physical facilities installed, maintained & 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 wall damage/chipping paint above 3 compartment sink and where sink is attached to wall. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee items, phones and closed drinks on bottom shelf of prep table alongside singe use items and dry storage as well as employee coats hanging over handwashing sink. CDI-PIC designated area for employee items. |