|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a utensil stored as clean with minor food debris on it after W/R/S. CDI: Utensil sent to be rewashed. |
|
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 fried chicken breasts temping between 130F and 151F after being removed from fryer. CDI: All chicken breasts were placed back into grease and refried to 185-191F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three soups (Chili, chicken noodle and turkey sausage) temping between 96F and 128F in hot holding wells. CDI: All soups were voluntarily discarded and a call was made for repair on the machine. Verification Required within 10 days to ensure repair of the unit to maintain soups at 135F and above. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot holding unit for soups not maintaining temperatures above 135F for hot holding. PIC stated that all soups went into the unit properly reheated prior to being placed onto the unit. |