|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) (Pf) Observed multiple risk based factors that were marked during the inspection. The PIC shall ensure rules in the code for food safety and handling are met. All risk based factors were corrected during the inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed hand sink beside flat top grill on cook line was blocked by a rolling trash can. Maintain access to hand sinks. Hand sinks may only be used for handwashing. PIC moved the trash can to another area of the kitchen as a corrective action. CDI.
6-301.12 Hand Drying Provision (Pf) Observed hand sink beside drive-thru that was to supplied with paper towel. Provide paper towels, or an approved alternative for hand drying at each hand sink. Employee replenished the paper towel as a corrective action. CDI. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed raw eggs holding a temperature of 44F on cook line in cold well in front of the flat top grill. Maintain TCS foods in cold holding at 41F or less. PIC voluntarily discarded the container of eggs as a corrective action. CDI. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Observed sanitizing containers at front counter holding concentrations of 0ppm. Chemical sanitizers used on food contact surfaces shall not exceed concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). PIC remade the solutions in the containers as a corrective action. CDI. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Hold in-use wiping cloths in sanitizer between uses and laundry daily. Observed wet cloths sitting on prep table across from raw chicken prep area. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair bottom shelf of dry storage shelf across from the walk-in units. Equipment shall be maintained in good repair. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean at a frequency to prevent soil accumulation. Clean the gaskets on sauce cooler at front counter. Observed build up of food debris in the bottom of two door freezer on make line and on dry storage racks. Clean the gaskets and interior surfaces of all prep units throughout kitchen. Clean the inside of hot hold unit on cook line. Clean the outside surfaces of the flat top grill from grease and food accumulation. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed cleaning needed of floor in hard to reach areas, behind/underneath equipment, under sry storage shelving. Clean the walls throughout the facility from food splatter build up. Clean the floor in chicken walk-in cooler. REPEAT. |