| # |
Comments |
Points |
| 22. |
3-501.16 (A)(2) and (B); Priority; One tray of cooked chicken wings holding above 41F in prep top unit. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - chicken wings only in unit for 1.5 hours. Moved to reach-in freezer to re-cool to 41F. |
0.0 |
| 33. |
3-501.15; Priority Foundation; Chicken wings cooling in walk-in cooler with tightly sealed plastic wrap covering. Cooling shall be accomplished by placing food in shallow portions, in rapid cooling equipment, with loose or no cover if protected from overhead contamination. CDI - plastic wrap removed. |
0.5 |
| 37. |
3-302.12; Core; Container of flour with no label. Container of salt, sugar, and garlic with no label. Containers used for the storage of foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled during inspection. |
0.0 |
| 39. |
3-305.11; Core; Several boxes of french fries stored on floor in walk-in freezer. Food shall be stored at least 6 inches above the floor. French fries moved from floor during inspection. Ensure all foods are stored at least 6 inches above the floor. |
1.0 |
| 43. |
3-304.12; Core; Scoop stored in flour with handle touching the food. Ramekin used as a scoop and stored in small flour container. When not in use, utensils shall be stored with their handle above the surface of the food. Ensure proper scoops are used and that they are stored with their handle above the surface of the food. |
0.5 |
| 49. |
4-601.11(B) and (C); Core; Prep tables, nonfood contact surfaces, cooler handles, inside stand-up reach-in cooler, underside of fryers, etc. all require cleaning. Nonfood contact surfaces shall be free of dust, dirt, food residue, and other debris. Clean these areas and ensure all nonfood contact surfaces are maintained clean. |
0.5 |
| 51. |
5-205.15; Core; Faucet at 3-compartment sink is constantly leaking water. Plumbing systems shall be maintained in good repair. Repair this faucet to no longer leak. |
0.0 |
| 55. |
6-501.12; Core; Floor behind range with oil spill. Floor beneath equipment needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas and ensure all physical facilities are maintained clean. |
0.5 |
| 55. |
6-501.11; Core; Dividing wall to the right of the dish machine is in poor repair, particularly at the bottom near the covebasing. Physical facilities shall be maintained in good repair. Repair this wall and ensure all physical facilities are maintained in good repair. |
0.0 |
| 56. |
6-403.11; Core; Opened water bottle stored on shelf above single-service items. Employees shall store beverages so that food, equipment, linens, and single service items are protected from contamination. |
0.5 |
| General Comments |
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