|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed beef grinder stored clean with a piece of old food debris. CDI-Food employee cleaned and sanitized. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed rostissure chicken being cooked for 80minutes and internal temp was 145F on some. Watched food employee temp chicken with thermometer through the side (not in the thick part of chicken) and temperature was 198F when temped incorrectly. Food employee re-heated 10mins but did not verify cooking temp with inspector. Temped all chickens in containers and any below 165F internal (showed employee how to temp correctly) were voluntarily discarded, discarded 5 (see temp chart) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 ribeyes, double stacked, in a grab and go that were above 41F (see temp chart). CDI-PIC voluntarily discarded meat, and food employee explained they are not supposed to double stack due to temp increase. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a damaged metal wall in large walk-in, observed damaged wall by rotisserie area. |