|
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 non-continuous cooking being performed for grilled chicken. Grilled chicken in WIC cooling marked that it reached 125F. Grilled chicken was not cooked thoroughly. PIC stated that the chicken is not served daily. CDI: A non-continuous cooking application was filled out on site and approved today. |
|
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 items in RIC on front line prepped today holding above 45F and tightly wrapped. CDI: Items vented to allow for proper cooling. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. CDI: buckets moved to shelves.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wet cloth below 150ppm quat. CDI: bucket refilled to proper concentration. Improvement from las inspection. REPEAT VIOLATION |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle for sugar in the product. CDI: Handle stood up right, out of product. |