|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed that cleaning needed for slicer (not used today) to remove debris; cleaning needed for can opener. Verification needed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures -P Observed shrimp fried to 108F CDI: re-fried to 170F |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broth held below 135F CDI: re-heated to boil |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions in flip top above 41F. CDI: TPHC was used; onions were labeled with prep time and discard time for tonight's service. Onions were grilled at 5:00 p.m. - temped at 6:15 and had reached cooling temp parameters (unable to determine if final cooling temp would be met, but all other temps were below 41F in this unit; therefore no points deducted). Determined onions were out of temp because they were placed in flip top to cool - recommend cooling in reach-in prior to placing in flip top or using time as a public health control as a permanent solution. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
7-209.11 properly store hand sanitizer to avoid contamination - C
Observed sanitizer and hand sanitizer stored on prep tables near food stuff & on ice bin. CDI: items re-located properly |
|
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 build up on racks, fans, storage containers and miscellaneous surfaces. |