|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 1 piece of fried chicken below 165F after cooking process was completed (see chart). CDI- product was discarded. EHS recommended taking temperatures on multiple pieces of chicken to ensure all pieces are above 165F after cooking. Points not escalated as only one piece of fried chicken out of approximately 50 pieces were all in temperature. EHS did not observe any other final cook temperature violations on other proteins during the inspection either. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce at 65F cooling in a high volume container (approximately 12 inches deep) with a lid on the container. CDI- lettuce was separated into 3 pans and lids were removed for faster cooling. |
|
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 in the waste disposal room where the mop sink is located. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on top of the steamer, convection oven, and on the sides of the fryers. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet at the dish machine pre wash. |
|
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 debris accumulation on the floor underneath the fryers and on ceiling tiles/ventilation coverings near the dish machine and above the fryers. |