|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed cooked chicken being handled with bare hands before it went into the oven. This product does not reach 165F on the reheat prior to immediate service, it met only 135F today. Product discarded to correct.
Wear gloves or avoid touching with bare hands, any ready to eat food that will not reach 165F before reaching the customer. |
|
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 chicken breasts that were pulled from the oven and were getting ready to be placed into hot hold cooked to <165F today.
chicken put back through the oven to raise the fct to >165F.
Observed a couple of thicker chicken breast pieces in the walk in that were slightly pink inside- PIC discarded to be safe. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
M3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw meats in the flip top table holding at >45F today. Steaks moved to walk in to quickly cool down-one set of steaks had been prepped earlier and needed to be quickly cooled. Temps. were good earlier today and must have risen during lunch rush.
Shrimp cooling quickly in the unit today with the lid closed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed ribs in the make table that had been made on 7/26. Do not exceed 7 days.
Ribs discarded to correct today. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed knives stored on a soiled knife rack today.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plastic pans stacked wet today. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on the underside of the bread toaster.
Observed grease dripping from fryer hood today. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak in the prewash sink at the dishmachine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed dust build up on the ceiling and wall near the prep area today. |