|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Observed hand wash sinks by the dish area and by the fryers did not have paper towels or the towel dispenser did not work. Provide paper towels or approved alternative for hand drying at each handsink. Pf CDI The PIC Put paper towels out at each sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed soiled ware items and utensils on the clean racks and the clean side drainboard of the three compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf CDI All soiled items were washed, rinsed, and sanitized during the inspection.
4-602.11 Equipment Food-Contact Surfaces and Utensils. Observed soil build up in the tea spouts at the front line. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. better than last inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed sausage,chicken breasts, bo chicken, and cooked eggs in hot holding that were being held below 135 degrees F (see chart).Maintain TCS foods in hot holding at 135F or above. P CDI All Out of temperature foods were voluntarily discarded by the PIC. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed cold TCS foods in the reach under at the drive thru window and at the cash register, were held above 41 degrees F (see chart). Maintain TCS foods in cold holding at 41F or less. P CDI PIC voluntarily discarded the Slaw and the milk. PIC stated that no foods were to be held in these units until they were fixed. Repeat |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: Observed that the fries did not have a time written on them during the inspection. Written procedure shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority. Pf CDI Fries were reheated and served. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11 - Cooling, Heating, and Holding Capacities: Observed the reach under at the drive through and under the cash register were not holding TCS foods at or below 41 degrees F. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf CDI The PIC removed all TCS foods and said they would not put any TCS foods in there until this unit was repaired. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Observed food employees making food that did not have effective hair restraints or beard restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Observed that the sanitizer solution in 2 out of 3 wiping cloth buckets was weak in sanitizer concentration. Hold in-use wiping cloths in sanitizer between uses at the correct concentration. |