|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. P: Observed large chicken pieces coming out of fryer at less than 165 F. Referto temperature chart. CDI- chicken dropped back into cooking processand brought up to over 165 F. Referto temperature chart. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found Bo Rounds at less than 135 F in holding. Refer to temperature chart. Bo Rounds discarded voluntarily by PIC. Bo Rounds are held for 20 minutes then discarded according to SOP. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found sausage cooked and cooled previous day not date marked. Found tomatoes and lettuce from previous day not date marked. CDI- allowed to date mark with previous day's date. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse solution in 3-comp sink soiled. |