PILOT FLYING J TRAVEL CENTER #601 health score and inspection history

Allow utensils to air dry before stacking.//Several pans were wet stacked on the drying rack in the ware washing room.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Maintain TCS foods at 135 F or above located at the main hot bar for pilot hot dogs (120-124 F), fried party wings (108-120 F), and chicken tenders (120- 128 F).-COS, PIC voluntarily discarded items.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floor drains underneath 3-compartment sink in ware washing room and next to ice machine.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.//Register all managers' certifications with JCDH.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Clean fan cover in outside WI cooler to remove dust accumulation.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. ///Clean drink machine ice chute to remove calcium build-up.///Clean fan covers in inside WI cooler to remove dust accumulation.///Clean fan covers outside of facility in WI cooler to remove dust accumulation.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Clean ceiling vents throughout the food service establishment to remove dust accumulation.