|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Observed pans of hamburger just cooked in oven. Some of the hamburgers observed at 135-145. Be sure when checking temps of cooked meats that several places are checked to ensure uniform final cook temperature has been reached. CDI- Hamburgers placed in steamer to reach required final cook temperature for hamburgers, 155 min. |
|
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 lettuce just prepped and placed in student self service make table at 50 degrees. Be sure to chill TCS foods to 45 or below before cold holding, as make tables/ flip top coolers are for cold holding, not for cooling foods down. CDI- Lettuce placed in freezer to rapidly chill to 45 or below. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed junction box in wall under dish machine drain board with no cover and wires exposed in box. Need to cover with junction box plate. |