|
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 Two chicken breasts recorded below 135F. CDI- Product discarded. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed a pan of chicken stored at room temp on prep counter (see chart). PIC stated chicken was cooling down to later be pulled and used for chicken pot pie. PIC stated chicken was cooled down at room temp. and later in an ice bath. Chicken was recorded at 120F. Assure proper cooling starts when food product reaches 135F. CDI- Chicken voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of metal bins. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution in sink was dirty. Keep solution clean. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Handwash sink near chicken station is out of order and not working. PIC stated order was in to fix sink. Assure sink is fixed soon as employees need sink to wash hands after handling raw chicken. REPEAT |