|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above various sauces in walk-in cooler; CDI chicken properly stored. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting mold in need of cleaning. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed large raw Brats (pork) being cooked on hot holding (roller unit) that is broken and not rolling; properly cook brats to 155F internal temp and place on functional holding unit to maintain holding temp. Brats were measured at 50-70 F internal. CDI brats discarded by staff. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken strips stored in hot holding unit measuring 125F; container was not stored in well instead stored up on the side not under heat lamps. CDI strips reheated and placed into well. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 large containers of cooked chicken wings cooling on prep table measuring 90F; CDI wings placed into shallow pans and placed into walk-in cooler to properly / rapidly cool. Observed wings down to 70F and below by end of inspection; According to staff wings had sat on prep table for an hour. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of flies in kitchen area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
NO POlNTS DEDUCTED
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of all kitchen and cooking equipment, shelving) |