|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed rotisserie chicken final cook temperture to be 159 degrees . CdI reheated to 170 degrees see chart above. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed brie cheese cut in house at 43 degrees date marked for 7 days and should only be date marked for 4 days between 41-45 degrees. Cdi PIC to change marking. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in tracks of storage areas below cold holding units and in tracks and faces of deli display case. |