|
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 gyro meat on the cooking spit with the flame turned off while the outer portion of the meat was at ~110F. CDI- instructed PIC to cook product to completion before turning off the flame. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice in a flip top cooler cold holding above 45F (see chart). CDI- the rice portion bags on the top of the container were relocated to the walk in cooler and ice was placed on top of the rice that remained in the flip top cooler. |
|
31
|
0.50
|
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 lettuce cooling in the walk in cooler at 58F while in a high volume container with the lid on. CDI- ice was added to the product to allow for faster cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 dry good storage containers not labeled. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 residue accumulation on the wall behind a flip top cooler and in some areas along the cook/prep. line. Improvements made since last inspection. |