|
18
|
1.50
|
Proper cooking time & 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 raw chicken breasts cooked to a temperature of 126F and 137F. PIC stated that chicken breasts were par-cooked to reduce customer wait time. CDI - PIC was instructed to fully cook chicken breasts to 165F. Chicken breasts were returned to grill and reached an internal temperature of 180F. -1.5 points- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker containers of prep line. -0 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and residues on non-food contact surfaces of cold holding drawers, shelving, and flip top coolers. Recommend higher frequency and more thorough cleaning. -0 points- |