|
16
|
0
|
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 chicken only cooked to 152F. CDI-The chicken was placed back onto the grill and cooked to 165F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed salmon, tomatoes, and chicken cooling on the push rack out in the open kitchen. The product were all below 135F. CDI-All items were placed into the walk in to finish the cooling process. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the scoop handle stored in the ice at the ice machine. CDI-The handle was removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards in poor repair. The owner explained that there are new boards on order and are expected next week. REPEAT.
*Because they were already on order. Points were kept the same. Zero points taken. |