|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Raw pork shall be heated to 145F or higher for 15 seconds. Observed sausage patties coming off the grill at 130F-140F. CDI by reheating to 145F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be at 45F or below. Observed a container of milk in a plastic holding unit at 59F. CDI by placing in cooler to cool down. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single-service articles shall be stored covered or inverted. Observed styrofoam trays stored uncovered on their side on a shelf in dry storage. Observed 4 black plastic lids stored uncovered and not inverted at hold holding line. Operator discarded the black plastic lids. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris buildup in corners of walk in chicken cooler as well as a large ice sheet covering part of the walk in freezer floor. |