|
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 partically cooked chicken stored with raw chicken. PIC stated facility does not intend to par cook chicken and will cook chicken to required temperatures going forward. CDI chicken was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads cooling tightly covered in prep reach-in unit. Observed cabbage cooling in a plastic container tightly covered in walk-in cooler. CDI salads were uncovered and placed in walk-in cooler to rapidly cool. Cabbage was placed in a metal pan and uncovered to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer in 1 door flip top cooler. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cookies for customer self-service not labeled. CDI cookies moved behind counter. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep table between uses. Observed 2 wiping cloths stored on employee aprons. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed several single service containers used as multi-use containers.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. |
|
47
|
0.50
|
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 soiled shelves in walk-in cooler. |