|
18
|
0
|
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 par cooked chicken not properly labeled as per procedure. Chicken is par-cooked in Founders kitchen and then finished off in crown club. EHS approved Non-continuous cooking procedure for crown club today. Founders already had this approved. EHS and PIC discussed the logs needing to be accurate and fully filled out in both kitchens for products that go down to crown club. |
|
33
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed potato salad cooling in walk in cooler in a deep dish. CDI: Potato salad was rapidly cooled on a sheet pan prior to service. Observed shrimp cooling in walk in cooler while tightly covered. CDI: Shrimp uncovered. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer readily available to test dish machine. CDI: Thermometer provided from Founders kitchen. REPEAT VIOLATION |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 2-comp prep sink leaking from under sink. |