|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Observed bags of fried chicken cooled from the previous day temping at 44 degree f. Cooked potentially hazardous food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F (P). CDI - PIC bags of chicken. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (C) Observed several flies in deli during inspection. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 - Hood system above fried chicken fryer maintained greasy. Intake and exhaust air ducts shall be cleaned and filters changed so they do not become source of contamination (C). Clean hood system more frequently so it does not become source of contamination. |