|
16
|
3
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
Observed a breast piece that did not reach 165F in all parts today- dropped again to reach >165F to correct. Discussed with staff the need to drop big pieces in the oil first, temp big pieces in multiple parts of the piece to ensure it is cooked through.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed lettuce holding at >45F today- pushed down below the cold line today where it began chilling down.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
'Observed mac and cheese thawing in standing warm water- put into refrigerator to correct.
3-501.13 Use approved thawing methods such as refrigeration, cooking process, microwave, or continually running/draining cold water. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed santiizer bucket at <150ppm. All refilled with 200-400ppm quat to correct.
Discussed with staff the need to saturate clean rags in quat. before placing into buckets to rinse out chlorine that they were laundered with. Also, fill buckets with enough sani to cover clothes and change out when soiled.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed dishes stacked wet today.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on walk in fan, under the customer drink area, and milk crates in the walk in cooler. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Observed a broken light shield in the walk in freezer- remove broken glass today and provide a new shield.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |