|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed chicken that had finished cooling and was about to be chilled down and it had only reached 151F. Chicken put back on until it reached 165F or more to correct.
Chicken in walk in from the night before appeared pink in the middle and was discarded today.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed pork that had been thawing in the prep sink and had risen above 45F today- ice added to product which made it fall quickly.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed TCS foods that were pulled from the freezer and made yesterday but they had todays sticker on them. The day dot must represent the day it was made/pulled from freezer or the day it will expire.
Dates changed out today to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Observed pork thawing under 80F water today- ice added to product today and it will be chopped and cooked.
Thaw in 70F or less running/draining water, in refrigeration, in microwave, or during the cooking process.
3-501.13 Use approved thawing methods. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed no drain plug on the dumpster.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. |