|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 (A)(3) Cook raw animal foods to required temperatures. -P Observed final cook temperature of fried chicken at 113F in one part of a large breast after frying first time. Chicken dropped second time and temperature was measured at 158F in parts of the same chicken breast. Employee cooking the chicken said that she expected the final cook temperatures to be in the 180F range. CDI - Food employee removed chicken and allowed to rest for 1 minute and temperature rose to 165F in all parts of chicken. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 A FOOD specified in ¶ 3-501.17(A) shall be discarded if it is inappropriately marked with a date or day that exceeds a temperature and time combination. -P Observed large turkey chub with expiration date of 11/1/21 @ 12:06 pm. Observed turkey chub with pack date of 10/13 and ham chub with pack date of 10/14 in the display case. CDI - PIC voluntarily discarded items. Overall, date marking was very good throughout the rest of the facility. -0 points |