|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored based on their final cook temperatures. Observed partially cooked chicken being stored above fully cooked, ready to eat chicken in walk in cooler. CDI by rearranging storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed pink growth inside of the ice machine. CDI by recleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14 Non-continuous cooking of raw animal foods. Raw animal foods that are cooked using a non-continuous method shall be: subject to a heating method that is not longer than 60 minutes in duration, properly cooled within 6 hours of initial heating, cooked again to at least 165F for 15 seconds, and have prior written approval from the regulatory authority and written procedures on site. Observed facility partially cooks chicken breast to add 'grill marks' to the meat. CDI by having facility discontinue this practice until documentation is provided explaining the procedures. VR within 10 days. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. Observed 3 plastic containers with cracks in them. CDI by discarding. |