|
16
|
1.50
|
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 partically cooked chicken holding in reach-in cooler. Employee stated chicken was recently cooked for lunch rush. CDI chicken fully cooked above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in walk-in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. Maintenance contacted. VERIFICATION REQUIRED. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 lettuce cooling in large plastic containers with lids tightly covering in walk-in cooler. Lettuce placed in smaller shallow containers to rapidly cool. M |