|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P, pf observed salmon that was 123F. Cook stated he did not know what the customer request was for the salmon. Fish shall be cooked to heat all parts of food to a temperature and for a time of 145F or above for 15 seconds. CDI-salmon was put back onto the grill to reach an internal temperature of 156 |
|
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 Alfredo sauce that was above 41F. CDI-alfredo was separated into two shallow pans and put into the WIC to quickly cool.
Observed lettuce, coleslaw, cheese in prep unit that was above 41F due to the unit not being on. CDI-lettuce was placed into the WIC to cool. Coleslaw and cheese was voluntarily discarded REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Ware washing Equipment, Cleaning Frequency - C Observed the upper spray assembly of the dishwasher to have clogged spray ports (12 out of 30 ports) as well as two on bottom assembly. Drains were clogged with straws and food debris. Ware washing equipment should be cleaned throughout the day at a frequency necessary to prevent recontamination, before use and at least every 24 hours. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on freezer floor. REPEAT
Observed can opener that had buildup |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside receptacle with top open. CDI-top of receptacle was closed.
5-501.114 Using Drain Plugs - C Observed outside receptacle with no drain plug in place. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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 vents in establishment that contained dust. Observed ceilings with spots on them. |