|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed dish washinf staff handle soiled dishes and did not wash hands and change gloves prior to handleing clean dishes. CDI - corrected by instruction. |
|
16
|
1.50
|
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
Observed grilled pork sausage were not completely cooked; was briefly heated for grill marks and then cooled down to be "finished" at a differnet time. **Non-continuous cooking procedure for animal products must be pre-appoved. **Submit non-contunuous cooking procedure for each food item. CDI - The sausage was re-reated and cooked to 200F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
NO POINT DEDUCTION
7-201.11 Store toxic materials to avoid contamination. -P
Observed a container of "green works" was stored on the prep counter during food prep. Store all toxic chemicals below the food prep work surface. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
No POINT DEDUCTION
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed some wet metal pans were tightly stacked. **Completely air-dry all utensils/equipment prior to stacking. |