|
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 Observed sliced ham and cheese cooling fully bagged in customer display cooler. CDI- PIC placed items in walk in cooler for better cooling methods. Ensure cooling foods are not placed in display cooler until cooled down to 41 degrees and below. -.5 points. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead wasp in prep sink. - 1 point. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees wearing watches while conducting food prep. 0 points.
General Comment: Rotisserie chicken final cooks varied from 155-202 degrees in temps during cooking process. Extra cycles for cooking had to be implemented for all rotisserie chickens to maintain a final cook of at least 165 degrees. Lower the amount of product that is being cooked at once for better cooking procedures. PIC demonstrated SOP's that is used when final cook temps are not adequate. |