|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Observed staff checking fried chicken fct's by probing the thickest piece without hitting the bone which is the correct method. A couple pieces were found to be <165F though. They were dropped again to correct so they would reach 165F or more. Recommend probing more than one piece.
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Observed chicken thawing in continually running/draining 80F water today. Chicken discarded by PIC. If thawing with this method then the water must be 70F or less.
Other approved methods to thaw are during the cooking process, in the microwave, or in the refrigerator.
3-501.13 Use approved thawing methods. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Observed employee with multiple bracelets and a wrist watch on.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed build up on the ground around the outside dumpster.
5-501.115 Maintaining Refuse Areas and Enclosures - C |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed missing metal and metal pulling away from the cooler cases today making them hard to clean.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |