|
16
|
0
|
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 chicken wings cooked to 117F. Per PIC wings are par cooked and then finished once an order is placed to save time. CDI-Advised PIC to cook wings to the minimum internal cooking temperature of 165F the first time and only reheat wings on order. Also discussed holding wings on time once cooked if they will be left out at room temperature during lunch rush. CDI-wings were cooked to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles, cooked broccoli and lettuce sitting in small bowls above the fill line in the flip top cooler holding above 45F. PIC states these items are only held there during the lunch rush for an hour. Discussed using TPHC for compliance or maintain product cold. CDI-product was placed in the walk-in to cooler to cool down. |
|
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 large dense bowl of chicken wings at 117F cooling in the walk-in cooler. CDI-Advised PIC to place in a single layer on sheet pans to facilitate rapid cooling. Discussed cooling time parameters. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill hood with moderate grease build-up. |