|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF: PIC must educate employees and themselves on illness, symptoms, exclusions, and restrictions of employee health policy. CDI-by instruction. |
|
16
|
0
|
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 red snapper partially cooked and cooled (38F) in prep unit. Spoke with PIC and was told the fish was cooked to almost done and cooled and cooked fully once ordered. Product seen was already 38F. Told PIC about noncontinuous cooking process and given form to fill out for approval. Explained foods have to be cooked to 165F in end result. VErification needed for form. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed handles on fryer baskets melted. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on rolling rack on cookline. |