|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed multiple employee beverages on food prep surfaces.CDI- PIC removed |
|
16
|
3
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-CookingRulre require prior written approval for non-continuous cooking and specific monitoring documentation.Observed partially cooked chicken breasts colled in walk in cooler at 44 F scheduled to be cooked at a later time.CDI- removed and reheated to above 165 F by PIC PIC STATES FACILITY WILL NOT USE ANY NON-CONTINUOUS COOKING PROCESSES |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed large briskets in walk in cooler not date marked at 42 F.PIC- had date marked |