|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed seasoned strip steak cooked to 137F and then chilled in the walk in cooler. The PIC informed me that the steak will be reheated before consumption. CDI- facility will no longer non-continuously cook their steak and will achieve a final cook temperature of 145F throughout the product. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled vegetables stored at 122F in a warmer. CDI- vegetables were reheated to 147F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed brie and goat cheese not dated in the walk in cooler. PIC stated the cheeses would not be used within 24 hours. CDI by adding datemarks. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle stored above the 3 compartment sink. CDI- PIC discarded chemical.7-201.11 Store toxic materials to avoid contamination. -P Observed unidentified chemical spray bottle stored hanging over the drainboard of the 3 compartment sink on the sanitizer basin side. CDI- bottle was discarded. |