|
16
|
0
|
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 Facility has roast cooking procedures that state roasts are cooked for two hours until the roast reaches 130F. Procedures do not indicate any holding time at 130F. CDI - Reviewed roast cooking parameters allowed by 2009 Food Code and left handout with information; a roast cooked to 130F has a hold time of 112 minutes. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PSliced tomatoes stocked above top of pan in make station and holding above 45F. CDI - Tomatoes removed walk in cooler for rapid cool down; recomended that a deeper pan is used for tomatoes to ensure temperature is maintained. Repeat violation. |
|
35
|
0
|
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. Spray bottle of water for bread proofing not labeled. CDI - PIC labeled during the inspeciton. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available at start of inspection; PIC indicated that strips have been ordered and should be delivered today. CDI - Test strips delivered with paper goods delivery. |