|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnetic strip with visible food residue and build up. - CDI - Knives were moved to three comp sink to be washed rinsed and sanitized. -0 points- |
|
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 chicken wings with final cook temperatures between 116F and 125F at fryer. PIC stated that chicken wings are partially cooked, held, and then fried a second time to decrease wait time for customers. Establishment does not have approved procedures for non-continuous cooking. CDI - PIC was asked to fry chicken wings until internal temperatures reached 165F, hold at temperatures of 135F or above, and to not interrupt the cooking process. Final cook temps of chicken wings were 211F and wings were held on hot griddle. -1.5 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, turkey, and diced tomatoes at 54F, lettuce at 49F, and corned beef and ham at 56F in flip top cooler. PIC stated that items were prepared at room temperature then placed in walk in cooler before lunch service. CDI - PIC placed items on ice and cooled to 41F prior to end of inspection. Recommend cooling items to 41F or less before placing in flip top cooler. -REPEAT- -3 points- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working thermometer in establishment for walk in cooler. Recommend providing working thermometer. -0 points- |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and shaker containers without labels. -1 point- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies throughout establishment. -1 point- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of food containers stored on floor of dry storage area. CDI - Boxes of food containers were moved to nearby shelving -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed two light bulbs burned out under hood. Recommend replacing. -0 points- |