|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed utensils stored as clean on the drying rack with food debris adhered to surfaces. Observed ladle with debris adhered to food contact surface. CDI- utensils removed to be re-washed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. P: Observed one chicken breast in fryer measure 149 F in one spot. CDI- pulled and discarded piece. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Clearly mark foods held TPHC with begin and end times. Pf: Observed fries held under TPHC not labeled with start or discard time. Allowed to label fries with beginning time. Fries were moving thru process quickly as not to exceed time window. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thin probe digital thermometer not functional. VR needed |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in food with handles out. Observed flour scoop with handle down in flour. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of pans at 3-compartment sink. |