|
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 Observed partially cooked chicken in make unit. Kitchen manager discarded and advised they will fully cook from this point on as she doesn't want to pursue non-continuous cooking procedures. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mushrooms at 65F in make unit top (believe they may have improperly cooled). Coooked within 2 hours so moved to walkin to rapdily chill. Observed garlic and oil at room temperature. Discarded. Will maintain at 45F or less in the future (or 135F and higher). Observed butter, sausage, lettuce and cheese stacked too high in make unit and temping around 68F. All were reduced to less than the fill line on pans. Unit is across from the grill so recommended frequent 'line checks'. |