|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several metal pans, soup bowls, small ramekins with food buildup and date marking stickers still attached. CDI-All items seen with food buildup were moved back to the dish machine for cleaning and sanitizing. REPEAT. |
|
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 two different pieces of chicken not fully cook to 165F. CDI-Both items were put back onto the grill to finish cooking. The alfredo and steak were also placed back onto the grill to cook to 165F to ensure any raw chicken on the item was fully cooked out. Discussed with manager that the thermometer should be used to determine temperature of product. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed mashed potatoes not fully cool to 41F within the required cooling times. The potatoes were cooked yesterday. CDI-The item was discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed creamy broccoli soup hot holding below 135F. CDI-The soup was reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed small reach in cooler holding product around 42F. CDI-The items were moved, discussed lowering the temperature of the unit if employees will be continuously going in and out of it. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 mashed potatoes cooling with a plastic bag lining and a covered lid. CDI-The potatoes were discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the inside of the saute cooler drawers. Have cleaned. |