|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Chicken in pan at prep table, cooked on the outside but raw on the inside. Sous chef Joe advised that they rarely partial cook foods, but the chicken was prepared this morning, cooled , and will be completed for a catering today. See chart for temperature. Compliance check by 10/8/17 for completion of completion of partial cooking paperwork review. Discontinue process until approval has been obtained. (0pts) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Pans of pasta in cooler drawers at line with date label for Wednesday on one bag, but date/ day label of Sunday on the pan. CDI- Sous chef advised that pasta was prepared on Wednesday. Correction allowed for pans of pasta. Containers in prep coolers were labeled as required. REPEAT |
|
38
|
0.50
|
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. Two male employees at line both wearing two rubber style bracelets while preparing food. Remove jewelry as required. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Residue/ debris in sanitizer with cloth stored in it at pizza station and one at the back prep area. Maintain clean. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. One large cutting board scarred at prep line. Replace. (0pts) REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors at bar area pitted throughout. Repair floor. |