|
18
|
1.50
|
Proper cooking time & 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 steak grill marked/par cooked in WIF. According to PIC steaks were marked or a minute and placed in WIF for cooling. Facillity did not have par cooking logs. CDI - Discarded. PIC will update EHS on if they decide to continue par cooking or not. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of sheet trays observed. Do not stack sheet trays while wet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Top of salad spinner white edge/lid had some plastic chipping off. CDI - Loose plastic removed. |