|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed steak being cooked using a non-continuos cooking process without prior approval. CDI advised that current product must go back to 165 degrees F before being hot held . Advised that if this process is to be continued that approval must be granted and appropriate paper work must be on file. Provided paperwork necessary for non-continuous cooking . 10 day verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed black beans and ground beef cooling at insufficient rate to meet cooling parameters due to too much volume . CDI split into shallow pans and proper cooling achieved. |
|
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. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement. -0 points- |