|
16
|
0
|
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 beef partially cooked in a pull out drawer underneat stove top. CDI - educated to not interrupt the cooking process unless there are approved procedures. Food employee fully cooked product on flat top to 156F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed 8 day date marking label on shrimp and chicken salad in the walkin cooler. Observed cut melon in walkin cooler that has exceeded date marking criteria by 1 day. CDI - educated food employees that day 1 of preparation is day 1 of date marking. Provided proper label for product. Discarded cut canteloupe. |