|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Ensure raw animal foods hit final cook temperatures. Observed chicken breasts cooked from 132-156F. CDI items placed on grill for proper cooking. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Thin probe thermometers needed to check thin foods. Observed dimple thermometer used to check burgers and thin chicken breasts. CDI facility provided thermometer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Keep sanitizer buckets at proper concentration levels. Observed all sanitizer buckets at 0ppm. CDI buckets refilled. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Keep equipment in good repair. Observed interior of reach in with ceiling portion falling apart. |