|
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 wings being held on time. The PIC stated that chicken wings are partially cooked, held on time, and then refried for customer order. PIC stated that chicken wings are partially cooked ( without reaching an internal temperature of 165F or higher) to shorten the amount of time a customer has to wait for an order. CDI - Chicken wings were returned to the fryer and reached an internal cook temperature of 202F. PIC was advised to cook chicken wings completely then hold on TPHC. -1.5 points- |
|
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 tomato sauce, cheese, sausage, and chicken in flip top cooler and reach in cooler holding at temperatures between 47F and 58F. Items were placed in flip top cooler at noon for lunch rush. Items were placed on TPHC and PIC was advised to maintain TPHC procedures and have a technician service flip top cooler. TPHC procedures are already used in establishment to hold cooked pizza and chicken wings. -REPEAT- -3 points- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked pizza and cooked chicken wings being held on TPHC. Establishment did not possess written procedures. CDI - PIC was instructed on the proper use of TPHC and has been emailed a TPHC template to post in food prep area. -1 point- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of tomato sauce stored on floor in food prep area. CDI - PIC split the pizza sauce into smaller containers and moved to walk in cooler. -0 points- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor near fryer. CDI - PIC moved sanitizer bucket to nearby shelving. -0 points- |