|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved lettuce still on the salad spinner today and it was stored as clean. Rewashed and sanitized properly today to correct.4-501.114 Maintain sanitizer at correct concentrations. -PObserved 0ppm at the dishwasher today. Pump repaired onsite by PIC to correct. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P According to the SOP for prime rib, it is reheated to only 135F and then held hot. PIC must discontinue this process or reheat the whole prime rib to an internal temperature of 165F for 15 minutes before holding hot, if the initial FCT was not met. |
|
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 fresh cut lettuce cooling in deep portions, tightly covered, and in plastic containers. Lettuce broken down into more shallow portions today to correct.Observed french onion cooling tightly covered today- uncovered to correct. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a dipperwell that had food debris in it today- water pressure needed to be increased to push debris out. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed FCT not reaching 130F today. Must cook for 112 minutes at 130F to meet proper FCT. Discussed with PIC to correct. Use probe to ensure that internal temp. of roast meets this temp. for this amount of time. |