|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interrior surfaces of ice machine. Clean. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
General Comment
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Discussion with staff indicated that wings may not reach the final cook temperature during the first cook. No more raw wings were available to check. CDI - Staff will check temperature on wings the next time they are cooked. Left non-continuous cooking application with PIC. |
|
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 Wings cooked this morning cooling in a deep container; slaw cooling in contianer with lid on. CDI - Wings removed and spread out into pans to cool; lid removed from slaw. |