|
16
|
1.50
|
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 salmon seared and then stored with raw salmon. PIC stated that is not the practice the facility uses. CDI- Item was voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one bottle of bleach not labeled. CDI- PIC voluntarily discarded the item. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed pulled chicken in a 3rd pan and tightly covered at 51F. Observed artichokes at 48F in a flip top unit. Ensure all TCS foods are cooled to 45F before covering or placing in a flip top unit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a line cook working with exposed food without a beard guard. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed low boy pizza cooler in need of repair do to damage to doors.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several flip top unit cutting boards in need of resurfacing or replacing do to deep cuts and grooves. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas of floors and walls in need of cleaning do to food debris and dust build up. |