|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Hands shall be washed between glove changes. Observed employee change gloves and not wash hands. CDI employee washed hands. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods should be cooked to their final cook temperature. Observed beef taken off the grill at 121F. CDI beef put back on grill and reached 202F. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be 135F or above. Observed pulled pork, chicken pieces, and steak below 135F. CDI items discarded. Repeat. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF. Thin diameter thermometer shall be available to take temperatures of thin masses. Observed thermometer that did not meet rules. Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a chemical sanitizer between uses. Observed wet cloth on front counter. |