|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
In discussion with the PIC, it was found that leftover gyro meat, that is undercooked, is cooled and saved for the next day. This par-cooking and is not allowed without prior approval. Discussed the need to sliced meat at the end of the nights and fully cook product before cooling down.
Not observed today.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed ham, turkey, pizza sauce, speghetti, and linguini, cooked peppers, feta cheese not date marked today and they were all >24 hours old.
All back dated today with the day they were made or pulled from the freezer.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
observed pizza boxes stored on the floor today.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a torn gasket on the flip top make table today.
4-501.11 Maintain equipment in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed major build up on the inside of the flip top make table today and the gasket. Observed build up on the exterior of the water spray bottle.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |