|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed three out of four sanitizer buckets at 0 ppm chlorine. CDI- remade to 50 ppm |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed batch of chicken breasts cooked and removed to hot holding. Chicken breasts temped at 150 F or less. CDI- removed and cooked to minimum of 165 F |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods including but not limited to raw beef and chicken, sliced provolone and cole slaw cold holding at 48 + F. CDI- discarded |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit 3 ( smallest near stove ) not to meet 45 F cold holding minimum required. |