|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle garbage can then handle clean container lid. CDI by instruction. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Observed aw chicken cooked to 161 degrees F. CDI, chicken placed back on grill to continue cooking. |
|
22
|
0
|
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 start time not identified on cold line where TPHC was being used and currently being set up. Time recorded during inspection. PIC stated will go to sticker label instead of market as currently written on TPHC procedures. Ensure TPHC procedures updated if needed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 deep covered container of pico at 43 degrees F at 10:39am and remained at 43 degrees F at 11:34am. Cooling rate shows method not effective to rapidly cool food. CDI, pico transferred to shallow uncovered container to rapidly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids stored in bin that was collecting food debris / soil. Observed ice wand stored on boxes / rack inside reach in freezer. |