|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on cutting board of flip top unit. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan of ice stored in bar handsink. CDI-removed. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
h3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cooking chicken on grill and one piece did not reach 165F. CDI-reheated to 193F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in steam well below 135F. CDI-reheated to 165F+. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed just cut lettuce cooling in open prep line. Cool in walk in cooler or freezer uncovered until 45F then place out on prep line. Ensure all catered cold TCS products are cooled to 45F before leaving facility. CDI-lettuce put into ice bath. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility does not have test strips for chlorine dish machine and observed test strips for quat sanitizer washed out and unable to give proper reading. Verification required. |