|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found par-cooked chicken in walk-in cooler from previous day. Chicken was 40 F on a sheet tray at the bottom off of a speed cart. CDI- Went over procedures for par-cooking approval and gave documents. |
|
22
|
0
|
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: Found some foods held on TPHC that were not labeled. Procedures call for discard at 10:00 and food was being broken down as inspection started. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some employees with wristwatches and unapproved rings on fingers. Foodprepnot observed by these employees. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups in common area with unprotected lip contact service. |