|
16
|
0
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF)- PIC stated that they sear Tuna, cool that same seared tuna to 41F and then cold hold tuna at 41F. This process is considered par-cooking. After further explaining of what's required to make this process adequate, the PIC decided to discontinue par-cooking and only cooking tuna to order. REPEAT- no point deduction due to not seeing the process take place during the inspection. 0 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salted onions, tomatoes, artichokes, milk, and pesto sauce cold holding >41F i refrigeration throughout. CDI- It was determined that some of the out of temp foods were left on the counter and moved to the cooler to cool. -1.5 points. |
|
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 Mozzarella cheese was not dated, milk also lacked a date mark. CDI- food items were dated as needed. -1.5 points. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitize bucket was weak, CDI- new sanitizer was mixed and reading at 300 ppm. 0 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Replace blown bulbs under pizza oven hood system. 0 points. |