|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not functioning at one handsink in kitchen. CDI - Paper towels placed on top of dispenser. |
|
16
|
1.50
|
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 strip steaks that have been seared on the outside then cooled and placed on the raw meat rack; facility does not have prior approval for this procedure. CDI - Steaks discarded today; a copy of the non-continuous cooking application was left with the PIC to discuss with management team. Until approval is granted, steaks cooked and cooled ahead of time must reach at least 145F for 15 seconds in the thickest part of the muscle. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment
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 Raw hamburger patties tightly wrapped while cooling in the walk in cooler. CDI - Vented to allow proper cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
General Comment
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked together on drying rack. CDI - Separated to allow air drying. |