|
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 breaded chicken cutlets flash fried and still undercooked in the middle. EHS explained procedure to PIC who stated that moving forward, chicken will be initially cooked to 165F. CDI-cutlets reheated to 165F+. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed marinara sauce cooked and cooled the night prior at 63F. CDI-product discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 several items cooling incorrectly. Observed sausage cooling on counter below 135F. Active cooling must began once product falls below 135F. Observed cooked noodles cooling in tightly closed plastic bags, in deep portions in a plastic tub. Cool pasta in thin shallow layers uncovered. CDI-sausage placed in walk in cooler uncovered and pasta laid out in shallow layers. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cookies packaged by facility and available for customer self service without individual labels. Facility has placed one correct label out beside product. VR to ensure each package is labeled individually. |
|
42
|
0
|
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 employee towel drying cleaned and sanitized utensils. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a banana and avocado belonging to an employee stored among items for facility. |