|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed steak in walk in cooler with no color or structure change. Advised I would provided non continuous cooking form PIC stated he would just cook to appropriate temperature. -0 points- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in various prep units held at greater than 41 degrees . CDI Items to be placed on tphc for summer months . Form provided. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chilli in reach in with no date labels. CdI discarded.
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 salsa in walk in 1 dated 07/19. CDI discarded . -0 points- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in rear kitchen area. |