|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed two ice machines in the back that were soiled with pink and black debris.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage.
Observed employee use thermometer to check pull pork without cleaning thermometer first. CDI thermometer cleaned. |
|
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
Not an observation and not a violation. Through discussion found out facility cooks prime rib to 120F for catering events if customer asks. Told PIC they must follow cooking procedures in the code for prime rib or whole beef tenderloin or they can use time and ensure the food is cooked and served within 4 hours. Must follow procedures to prevent future violations. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed two containers of pulled pork holding for a catering event at 110-116F. CDI items placed in oven for reheating. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed smoked salmon, beef tenderloin, and other items that are undercooked on red star menu that was not disclosed with a consumer advisory. Verification required. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed bag of linens stored on the floor. |