|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P. Utensils and food contact surfaces of equipment shall be sanitized before use and after cleaning. Observed employee rinse off cutting board and continue to use it for food prep without wash, rinsing, and sanitizing. CDI cutting board washed rinsed and santized.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer bucket with low concentration. CDI bucket refilled with proper concentration. |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods shall be cooked to its final cook temperature. Observed chicken pieces pulled of grill for hot holding at 140-150F. CDI items placed back on grill to reheat to 169F and above. Repeat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
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 shall be 135F and above. Observed cubed beef at 130F, and pinto beans at 116F. CDI items discarded. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Bulk storage containers shall be labeled with common name of ingredient. Observed unlabeled bin of rice. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. Effective hair restraint shall be worn during food prep. Observed employees doing food prep without hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Utensils and equipment shall be fully air dried before stacking. Observed metal containers on drying rack wet stacked. |