|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Observed raw scallops over cooked chicken parmesan Repeat CDI - moved
3-302.11(A) Separate the different types of raw animal foods. -Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed nozzles of soda gun collecting residue. Repeat. Improvement from previous inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
a Observed lamb roast PIC stated that roast is seared then cooked to 130 then cooled, sliced, and reheated to 135 at time sandwich is made. CDI - Roast discarded.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed sliced lamb roast in 2 door reachin at 52 degrees, placed in reachin the night before. CDI - discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed lamb roast on sheet pan in prep sink sitting in bowl of water.
3-501.13 Use approved thawing methods. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed one displaced strip metal on cook lin wall. Repeat. Improvement from previous inspection.
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. |