|
18
|
1.50
|
Proper cooking time & 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 final cook temperatures of thick pieces of crispy chicken below 165*F for hot holding. CDI - PIC took temperatures along with EHS to verify temperatures and placed crispy chicken back into fryer for a longer time interval. After six minutes all pieces of crispy chicken was were observed above 165*F. PIC moved crispy chicken in to hot holding units. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open boxes of eggs stored on the floor in walk in cooler. CDI - PIC moved boxes of eggs onto shelving.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on the floor near frying station. CDI - PIC moved cooking oil off the floor onto shelving. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on top of prep tops and counter tops throughout kitchen area. CDI - PIC placed wet wiping cloths into properly sanitizer bucket of quaternary solution. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use metal ice scoop submerged in ice inside ice machine. CDI - PIC moved ice scoop to dish wash area to be W/R/S. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink without any cold water coming out of faucet near fryer station. CDI - PIC was able to fix the issue and EHS was able to hand wash properly. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a few ceiling vents with dust and debris build up throughout kitchen area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and food build up in hard to reach areas around cooking equipment. CDI -PIC will increase cleaning frequency. |