|
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 food processer and small number of pans with visible food debris and stored as clean. CDI took to rewash. |
|
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 pork being cooked as shwarma end piece taken off to use to mix with beans observed to only reach 111 degrees this product was then cooled chopped and reheated. Advised this was non continous cooking and would need process change . CDI PIC stated that process was about to be changed due to addition of new machine . He advised that he could chop and cook pork end piece to properly reach a final cook temperature to mix with beans thus eliminating the cooling step. |
|
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 wet nested pans in clean dish area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build of of black debris in caulk at dishwasher. -0 points- |