|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P ** Quat Sanitizer was less than 200 ppm. CDI PIC remade sanitizer to 200 ppm |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*** Rotisserie chickens placed out underneath the right side of center display were not keeping product at 135 or above Placed in HH 40 min. Greens, Black eyed peas (place in HH for 30 min) on the HH unit was at 133F. CDI PIC reheated all items in order to maintain compliance. |
|
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 shall be maintained in good repair.
*** The racks in the storage room are chipping paint. Also Gaskets on the walk in cooler and walk in freezer need to be affixed to freezer door. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
*** Heavy dust build up on the walk in cooler fan guards. |