|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed missing paper towels at the hand sink in the traditional station. CDI-Paper towels were provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup to a pan at the traditional station, and buildup on two lids and both woks. CDI-All items were pulled to be washed, rinsed, and sanitized. |
|
16
|
0
|
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 rotisserie chicken not fully cooked to 165F before an employee pulled them out of the oven. CDI-The manager had seen this action and stopped the employee and instructed to put the chicken back into the oven to finish cooking.
*When checking final cooking temperatures, ensure you check the thickest part of the food product. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the prep cooler next to the wok station, and the sushi reach in case holding food product above 41F. CDI-The lid to the cooler was closed and the product in the sushi case had been out for use and had raised in temperature. Both items began dropping in temperature. REPEAT.
*Overall improvement on cold holding of food product today. Points kept the same. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed two items with incorrect date labels. Both items had dates of 8/11-8/18, but the deli manager indicated that all of the items were prepared on Saturday 8/17. CDI-The two items were properly re-dated. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving in the chicken walk in cooler, and to the inside of the hot box. Have cleaned. |