|
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 chicken skewers removed from the oven as "ready" with a proper final cook temp on the outer skewers but as low as 155F in the interior skewers. CDI by placing back into the oven, educated the employee on varying the areas of checking temperatures. Proper final rinse temp at 176F as reported by the manager after inspection walk through. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 a deep container of cut romaine covered and stored inside the walk in cooler decreasing at a rate of 5 degrees per hour (0.08 degrees per minute). Rapid cooling should be conducted at a rate of .12 degrees per minute. Product was uncovered and placed onto a sheet pan for rapid cooling. Observed a large fruit tray cooling inside the walk in cooler cooling at the same rate, this product was moved into the walk in freezer to facilitate rapid cooling. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 2 buckets of wiping cloths stored at 50ppm (quat). Manufacturer specifies 150-400ppm. CDI- by refilling at 150ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal pans stored on a cart with minor build up. Advised to clean the cart. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken composite board on the side of the front line flat top grill that may present a cleaning issue. Observed a torn gasket at the front line stand up freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried spills in the bottom of the cabinets under the dining area drink dispensers. Observed food debris build up inside the broken composite wall next to the grill. Observed minor food debris on the handle to the slicer (non food contact). Observed debris left on the stand up mixer hood. |