|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) - Time/Temperature Control for Safety Food, Hot and Cold Holding:(P) Observed chicken on the hot holding line holding at 121 F. Maintain TCS foods in hot holding at 135F or above. CDI: The chicken was reheated to 167 F during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) -Time/Temperature Control for Safety Food, Hot and Cold Holding: (P) Observed lettuce and mozzarella cheese on both serving lines and in the reach-in cooler above 41 F. Maintain TCS foods in cold holding at 41F or less (see temp log). CDI: The items on the line were voluntarily discarded during the inspection. The items in the reach-in cooler were at 41 F after second temperature check. The ambient air of the unit was 38 F when the items were out of temperature. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Observed fly in the establishment landing on the drive-thru serving line. Keep the premises free of insects, rodents, and other pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Observed wiping cloths stored in sanitizer buckets less than 150 ppm of quaternary ammonium. Hold in-use wiping cloths in sanitizer at the correct concentrations between uses. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed all items on the drying rack were stacked in a manner that did not allow for air drying. Air dry equipment and utensils after cleaning and sanitizing. |