|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Rotisserie chickens finished cooking 1.5 hours per company SOP and staff checked internal temperature in breast at a shallow angle. Staff temperature measured 178F; EHS measured below 165F in the thickest part of multiple chickens. CDI - Chickens were cooked an additional 15 minutes and measured at 165F or above. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep table in prep room. CDI - Cloth relocated to laundry bin. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean minor debris from floors under racks in walk in cooler. |