|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. High temperature dish machine not sanitizing correctly per dish therm disk and therma labels. CDI- Repair personnel contacted by PIC Chef Jamie. PIC QA personnel I. Speaks also on site; repair personnel able to repair dish machine prior to end of inspection. Some pink mold like build up on shield of large ice bin in beverage room. PIC to have cleaned today. |
|
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. Partially cooked salmon observed in walk in cooler today. PIC provided chart for process of non continuous cooking monitoring of salmon, but not actual procedures. Salmon was not marked as raw, but was stored as raw. Verification of completed written procedures for non continuous cooking of salmon and any other foods intended to be cooked using same process of non continuous cooking need to be provided by January 22, 2018 for review my MCHD prior to implementing further. Discontinue any process that has not already been previously approved. |
|
31
|
0.50
|
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. Whole turkey cuts not cooling at approved rate. See chart. PIC relocated to blast chiller, and then cut after determining time expiring. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing watch while washing utensils. (0pts) |