|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employees bottled water stored on shelf above flip top prep unit. CDI-moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets and bottles of quat sanitizer throughout measuring 0ppm. Chemical dispenser at 3 compartment sink empty but used anyway to fill up sink, bottles and buckets. Check concentration of sanitizer with test strips. CDI-chlorine sanitizer made in sink at correct concentration and all bottles refilled. |
|
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 partially cooked chicken breast on counter upon arrival. Employee stated chicken breasts are grilled then immediately put into the oven to finish the cooking process. Observed final cook temperature of chicken breasts from the oven at 133F-170F. Use thin probe thermometer to check the final cook temperature of chicken. CDI-chicken put back into the oven to finish cooking. |
|
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 individual cups of dressing such as blue cheese and ranch over stacked in flip top cooler and above 45F. CDI-items over fill line taken out and put into cooler below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items: fried eggplant, pre-cooked meat topping for pizza, calzone and soup held in the walk in cooler with date labels that had expired. CDI-all items discarded. REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed onion soup without date label. CDI-labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket of sanitizer without a label and a bottle of another chemical with faded label. CDI-items labeled correctly. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin chicken breasts cooked improperly. See violation #16. Employee cooking chicken had dial stem thermometer not suitable for measuring thin foods. Did not observe employee using thermometer. VR. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cell phones and speakers for music stored improperly throughout kitchen. REPEAT |