|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility to be undercooking roasts. Facility statedthey cook product to 125F pull it from the oven, and let it rest over night in the WIC and then slice it the next day. CDI: PIC given roast chart cooking options. VERIFICATION REQUIRED |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water in prep sink. CDI: Cold water cut on to run over product. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored in panko product. CDI: Scoop removed and placed back in product handle side up. REPEAT VIOLATION |