|
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. Three large pieces of chicken in a batch cooked and placed on the service line only at a final cook of 147F, 152F, and 155F in the thicker parts of the meat. Other smaller pieces cooked above 165F as required. CDI- PIC Brandi King removed and had cooking process completed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Three pieces of chicken being hot held on the main service line at 128F, 130F, and 132F. CDI- PIC voluntarily discarded the chicken. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee electronics, phones, keys, and container stored on box of syrup for beverage dispenser. CDI- PIC had all items moved to the designated employee shelf. (0pts) |