|
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 Raw chicken observed cooked and plated at 157F. CDI. Reheated. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large reach-in cooler holding multiple foods above 41F (see chart). When checked, ambient air temperature was 50F in unit. EHS will return no later than 8/7/2020 to verify unit is holding foods at 41F. Repeat violation. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Tylenol observed beside dry foods on shelf in kitchen. CDI. Moved. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw fish, beef, and shrimp observed thawing in sitting water above 70F. Thaw frozen foods under running water no more than 70F or under adequate refrigeration. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados observed being cut with stickers still on. |