|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed some cook line and a wait station handsinks missing hand washing signs (core). |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P According to the PIC chicken wings are cooked to only 155F then cooled down and later grilled to 165F and above. CDI- PIC states procedure will change to fully cook wings to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lobster tails and cut lettuce stored on prep coolers/drawers on the cook line for service above 45F (see temperature observations chart). CDI- items were taken back to the cooler for proper cooling. Items were re-checked: lobster 50F and lettuce 45F by departure. Lobster was left in the cooler to continue dropping in temperature. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Re-label large rolling bins of dry goods. Observed some faded or missing or partially cut labels rendering them illegible. |
|
38
|
0
|
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. Observed employee preparing food while wearing bracelets. |
|
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 torn gasket on cold holding drawer on the cookline. |