|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on prep table. CDI- Drink removed. |
|
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. -Pf Observed a few pans stored as clean with food residue on them. CDI- Dishes re-washed. |
|
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 Observed two prime ribs holding in Winston oven at 123 degrees, timer indicated the food was finished cooking approx. 20 min. earlier. Appears the prime rib did not reach the min. 130 degrees final cook temperature within proper time/ temp combination as required by food code. CDI- Oven turned back on for 45 min. Observed temperature at 127 by end of inspection. PIC will monitor this oven and ensure min. final cook temperature of 130 is reached for prime rib. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 lobster sauce cooling from room temp prep at 50 degrees nearly 4 hrs since cooling began acc. to time label on pan. CDI- Sauce placed in walk in freezer to rapidly cool. Observed at 45 by end of inspection. Observed ribs double stacked on flat pan to cool in walk. CDI- Ribs single stacked to speed cooling process. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in cooler on cook line with no air thermometer inside. CDI- Thermometer provided. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans being tight stacked while wet. |