|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf) The hand sink by the breading station was missing paper towels during a large portion of the inspection. Approved hand drying provisions, such as paper towels, shall be supplied at all kitchen hand sinks. CDI - Paper towels refilled. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Warmer tray inserts stored as clean observed with buildup of grease/debris. Equipment food contact surfaces and utensils shall be clean to the sight and touch. CDI: PIC placed insert trays in the 3-compartment sink to be cleaned and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Improvements noted. Bo chicken bites in the front of the warmer tray observed between 114-119F. Chicken bites were not fully inserted under warmer. PIC stated all items are held using temperature for safety. TCS foods shall be maintained at 135F or above during hot holding. CDI: PIC voluntarily discarded chicken bites in the front of the tray. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Liquid eggs observed in melted ice bath at 45F. The batter dip at the breading station observed with very little ice at 50F. PIC stated the batter dip and the liquid eggs were replaced one hour prior. TCS items shall be maintained at 41F or below during cold holding. CDI: Liquid eggs were placed into the reach-in cooler and ice was added to batter dip. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Two employees observed without hair restraints. Food employees shall wear hair restraints such as hats, hair coverings, and beard nets. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wiping cloths observed in quat sanitizer solution with a concentration less than 150 ppm. Store in-use wet wiping cloths in sanitizer solution between uses. CDI: PIC dumped sanitizer buckets and placed wiping cloths with soiled linens. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)The interiors of the small freezer, breading station and stacked cooler had a of old food, crumbs, liquid and other debris. The exteriors, sides and bases of most equipment had a build up of grease and other residue. The interiors of the hot holding areas also have an accumulation of crumbs an debris. Hood vents observed with accumulation of grease. Nonfood contact surfaces of equipment shall be kept free of dust, dirt, food residue, or other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Left dumpster lid observed open. Keep dumpsters closed when not in-use. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)Repeat- Improvements noted. Additional cleaning needed in hard to reach areas under equipment and floor drains throughout the facility. |