|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in fridge and prep cooler. CDI- Drink removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pans of raw chicken stored above RTE peas and carrots in prep cooler. CDI- Chicken removed from cooler and properly stored on bottom of refrigerator unit. |
|
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 large portion of shrimp just cooked from raw at 125 degrees in several areas. CDI- PIC put shrimp back on grill to properly cook, observed all parts above 145. |
|
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 mixed peas and carrots in main prep cooler at 54, noodles in cooler at 54. Said to be in cooler approx. 3 hrs. CDI- CDI- TCS items moved to stand up fridge to chill back to 41. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed steamed broccoli with old time mark. Time label had not been updated since last batch recently cooked. CDI- Label corrected on broccoli. |