|
18
|
1.50
|
Proper cooking time & 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 rotisserie chickens cooked to a final cook temperature between 156-165F. Rotisserie chickens had just finished cooking and were being packaged for hot holding. Chickens are placed in alto sham with thermometer inserted into chickens in order to cook to correct final temperature. CDI - PIC had food employee place all chickens back into altosham oven to cook to correct final temperature. EHS observed a final cook temperature of all rotisserie chickens over 165F before being placed into hot holding. Be sure to check temperature of all rotisserie chickens before packaging for hot holding and package all chickens right away after cooking process has been completed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue/debris along interior of hot holding cabinet as well as alto sham for rotisserie chickens. Increase cleaning frequency. REPEAT |