|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. Observed bar glass machine not sanitizing. CDI-PIC primed and it tested successfully. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-continous cooking requires prior approval from MCHD. Observed partially cooked hamburger not in conjunction with non-continous cooking approval for banquet/party style dining. CDI- discarded |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed carmelized onions and cooked sausage cold holding above 47 F. CDI- removed to flash cool |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods not date marked. CDI- date marked3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed multuple TCS foods 9 days past prep date. CDI- discarded |