|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up on ice machine deflector. CDI by wash, rinse, and sanitize. |
|
16
|
0
|
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 par-cooked chicken breast in walk-in cooler. CDI by cooking through to 165F for 15 seconds. Gave PIC non-continuous cooking guidance document. • |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed ham and roast beef sandwiches in customer self-service cooler without proper food label. CDI by listing major allergens on label for temporary service until full label can be obtained. |