|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Dish machine at the bar area testing at 0ppm for chlorine sanitizer. CDI- PIC Chef Andrew had sanitizer bottle replaced and primed. |
|
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. Ground pork meatballs prepared from raw being taken to walk in cooler for cooling at start of inspection. Chef Eric and employee advised that the meatballs were fully cooked. Temperatures ranging from 130F to 139F. CDI- PIC had meatballs placed back in the oven and cooking completed. Final temperature of 200F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Cooked potatoes, cooked endives, roasted butternut squash on upper shelf at oven and in containers next to prep cooler. PIC advised that they are held for no more than 30-40 minutes and any remaining will be discarded. PIC controlling with time, but did not have written procedures. CDI - PIC was offered template for procedures. PIC had employee correct ending times and start of written procedures for review. (0pts) |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths being used under cutting board at prep cooler across from pasta station. Remove cloths. (0pts) |