|
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 open employee beverages stored beside and above wing sauce station. CDI: PIC moved drinks to approved location. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with low sanitizer level. CDI: PIC provided new bottle of sanitizer and primed. Solution tested 50 ppm. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed chicken wings not cooed to 165F. EHS provided education on partial cooking process and PIC declined stating facility will not be par cooking. CDI: Wings placed back in oven to cook to 165F. |
|
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 ox tail being held below 135F. CDI: PIC rapidly reheated products. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 noodles cooling in walk-in cooler covered with aluminum foil. CDI: PIC removed foil for more rapid cooling. Observed salmon over stacked and cooling in make table. CDI: PIC moved salmon to walk-in cooler for more rapid cooling. |