|
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 |
Through discussion it was found that the whole piece of gyro meat is cooled down in the walk in for service the next day if there is any leftover. This product may not be cooled and used the next day if it has not met its final cook temperature of 155F for 15 seconds. Discussed with PIC in depth today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed feta holding at >45F today- product quickly chilled in the lower portion of the make table today to correct. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Clean gasket on make table where growth is present. Dust pipes on walls, dust ceiling as well. |