|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF. Heat all parts of TCS foods such as eggs, fish that require cooking to 145F or above for 15 seconds. Observed sous vide water bath holding boiled eggs. Water heating probe showed thermometer reading of 61.0 degrees Celsius, which converts to 141F. Inspector tested egg for inside temperature and found it to be 140.0F. Egg had been in water bath for 1.5 hours at that time. Since facility wants to hold eggs at final temp for evening service, eggs must reach 145F for 15 seconds. No orders had yet been placed tonight. CDI - explained to PIC, who raised water bath temperature to 63C. Tested egg measured 141F. PIC will continue to raise water bath temperature and monitor until eggs measure 145F or above and change procedure to reflect that. |