|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 More frequent cleaning needed for ice machine. Observed build-up in ice machine |
|
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: in discussion regarding cooking process for wings, PIC indicated wings are par-cooked to approx. 120F, cooled, then re-heated when ordered. CDI: the wings that were par-cooked were voluntarily discarded; PIC will instruct staff to fully cook to 165F until process is submitted for approval & approval by MCHD is granted.
Observed shrimp cooked to onlyl to 120F for service. CDI: intervention by inspector, shrimp finished cooking to 145F |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza dough topped w/ mozz. and sauce awaiting cooking, in speed rack, at 59-60F. Through conversation w/ PIC, these pizzas may remain up to an hour prior to cooking. Pre-cooked pizzas, topped w/ TCS ingredients must not remain out of temp. unless in "prep". CDI: These pre-topped pizzas were placed in cold hold. According to PIC, this procedure (pre-topping dough) will no longer occur. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Properly label working containers of toxic materials.-Pf Observed green cleaner labeled as sanitizer. CDI: chemical re-labeled, properly |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods such as under running, cold water. Observed frozen meat thawing in standing water. CDI: cold water turned on to run over product |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects. Observed fruit flies around onion storage |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources by using approved prep surfaces. Observed sheet pan w/ dough balls sitting on garbage container. CDI: Dough removed and sheet pan taken to dish machine for w/r/san |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked tightly while wet |