|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). Observed chicken cooked to 100 and cold to later be cooked. Informed PIC to discontinue the process and complete the non continuous cooking paper work provided to them. Chicken not fully cooked should be completely cooked until the paper work is done and reviewed by and inspector. Will be back within 10days to check on the process. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, eggs, tomatoes in RI and prep unit cold holding at temperatures above 21F. CDI. PIC removed to the cooler and indicated that they were brought out not long ago. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked eggs stored directly on the floor in the WI freezer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed |