|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
observed employee beverage stored on work surfaces (cook line and back prep line).
CDI- stored in designated storage area or below work surfaces. |
|
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 chicken breast cooked to 155F from grill.
CDI- returned to grill cooked to 165F |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed large pot of clam chowder on counter top > 45F. CDI by voluntary discard.
observed egg wash in open top prep cooler > 45F. CDI by voluntary discard.
obsevred crab cakes in prep cooler (next to grill) > 45F. CDI cooled to 41F and returned to over grill reach-in cooler. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
observed ground beef patties thawing in standing water on prep table.
CDI - moved to under running water. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate.
observed dish machine fail 2 hot water rinse test and then pass 3rd test for final rinse temperature.
PIC will have service repair check the machine for proper operation. |