|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Raw animal foods shall be cooked to its final cook temperature. Observed chicken breast that came out the oven to be placed on hot table at 155-160F. CDI item placed back in oven for cooking. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed puree ravioli in holding unit at 114F. CDI items reheated in steamer to 179F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P. Toxic materials shall be stored not above and away from food, utensils, and equipment. Observed facility storing sanitizer buckets on the prep surfaces where food prep occurs. CDI buckets moved. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers, left uncovered, and separated to facilitate cooling. Observed turkey in styrofoam cups that were covered at 55-59F. CDI cups uncovered. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food Labels - PF. All individually wrapped items that are for self service shall be labeled with the name, list of ingredients, list of allergens, net weight, and address of where food manufactered or distributed. Observed food for self service but not labeled. Repeat. |