|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee place raw salmon filet onto the grill with gloves on and not change gloves afterwards. CDI by instruction. |
|
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 an employee remove chicken from wood fired grill for slicing and plating, the chicken was 151F. CDI- chicken placed back onto grill. Ensure chicken is cooked to 165F prior to service. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC stated TPHC was being used for cut leafy greens on the line. Observed no time stamps on cut leafy green containers. CDI- time stickers added to containers. |
|
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 pico de gallo cooling in the walk in cooler in a covered metal pan. The pico was 56F at 10:10AM and 56F at 11:10AM. CDI- pico was transferred to the walk in freezer for more rapid cooling. |