|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Observed some containers with food debris and an oily film. CDI- Items sent to be rewashed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - 0 pts -
Note: Observed salmon recipe state that salmon is being cooked to 135F. All cook logs and active cooking process indicate that salmon is being cooked to 150F plus. Will return visit to verify the recipe listed. |
|
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 - Repeat - Observed chicken wings reading 46-51F on one side and 42-44 on the other side. Observed dressings being left out on counter. The bottles of dressings state keep refrigerated. CDI- Chicken wings were discarded. Dressings placed in freezer for rapid cooling. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed food on time not written down when arrived. Temperatures were filled out at that time. Ensure that the HT procedures are being carried out at all times. Observed customer getting breakfast after the 10 am discard time. The HT procedures states that time expires at 10. If the establishment desires to sell breakfast after this time it was show the time it was on display. This process will allow food to continue to be sold after the 10 am discard time. Please keep in mind that all food on time have a 4 hour limit. CDI- Corrected during inspection. |
|
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 - 0pts - Observed tomatoes and cheese tightly covered and cooked sausage tightly covered. Ensure that all items are vented and cooled properly. CDI- Uncovered and quick chilled. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in tracks of all doors, inside undercounter prep tables, and gaskets. |