|
16
|
1.50
|
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 - Observed raw chicken cooking on the grill. Employee stated it was ready to go out; internal temperature on the thickest part was 150F. CDI - chicken continued to cook and reached at least 167F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed tortilla soup cooling in the walk in cooler. Soup started cooling at 12:00 pm. At 1:13 pm the soup was 127F. At 2:17 pm the soup was 101F. Soup did not reach the time/temperature requirements. CDI - PIC voluntarily discarded the soup.
Observed a pan of cooked mushrooms at 90F and another at 79F at 1:30 pm in the walk in cooler. Mushrooms were cooked at 10:30 am. CDI - PIC voluntarily discarded the containers. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
Repeat violation 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 3 containers of water not labeled on the cook line. CDi - containers were labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed severs assembling salads without hair restraints. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the middle and left doors of the 3 door prep unit. PIC, Kim, stated they would be replaced on Monday. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the gaskets at the bar. |