|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees wearing gloves getting pen from pocket, writing, date labeling, touching apron, returning to food preparation without changing gloves, gloved employee moving between clean and dirty dishes without changing gloves, CDI. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure sanitizer is maintained at proper concentrations at all times. Observed sanitizezr in buckets weak, CDI by refilling. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Ensure all raw animal foods are properly cooked to the appropriate temperature. Chicken must be cooked until all parts reach 165F for 15 seconds. Observed wings to be removed from smoker 148-160F, CDI by returning to smoker. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Ensure that all time/temperature control for safety(TCS) foods are properly reheated to 165F within 2 hours. Observed ribs pulled from steamer 130F, CDI by placing back in steamer, verified to reheat to 184F. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Ensure all wet wiping cloths arae kept in bucket with sanitizer between uses. Observed wet wiping cloth stored under cutting board. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Ensure floors, walls, and ceilings are maintained clean and in good repair. Observed standing water on floor near hot holding unti. |