|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed parcooked lamb that was stored above RTE food in blast chiller. CDI item moved. |
|
14
|
1.50
|
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 food processer, metal containers, plastic bowls and metal tops soiled with food debris and greasy fim. CDI items moved to sink for cleaning. Repeat.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employees using thermometers without first cleaning. CDI thermometer cleaned. CLean thermometers before use and before storage. |
|
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. Observed lamb and beef roast that was held in display case and was rare in the center of roast. Recipe book states roasts are placed in oven at 425F for 20 mins to give surface temperature of 145F and then oven turned down to 275F for an hour to reach and internal temperature of 120-125F. Facility is not following roast cooking parameters as described in food code. Manager spoke to Jeff Hawley who stated he sent information in to the health dept saying they were approved for their cooking procedures. Spoke with supervisor and stated to leave a general comment until we have further information. Verification required. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed containers of boneless wings (50F) and traditional wings (49F) in front case from day before and kale salad (47F) , shrimp salad (46F), baked potatoes (47F), and fried chicken (46F) in chef case above 45F. CDI wings discarded items placed for cooling. Repeat. |
|
31
|
0.50
|
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 containers of egg salad (50F), cole slaw (59F), and chicken slaad (59F) in front case cooling. CDI items placed in walk in unit for cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented cans on dry rack with cans in good condition. CDI cans moved to a separate area. |
|
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 tracks in deli cases, interior of deli cases, and handles soiled with food debris. |