|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed noncontinuous cooking process being used with chicken breast. Paperwork provided for non continuous cooking . 10 day verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 beef stock in walk in cooler with no date labels. CDI date label added to product.
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 pimento cheese with wrong date marking, beef stock held at greater than 45 degrees held greater than 4 days, feta cheese date marked 04-10 still on site. CDI label changed on pimento cheese, beef stock and feta cheese discarded. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed covered receptacle needed in womens restroom. -0 points- |