|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed pork chops par cooked. PIC stated pork chops were cooked to 125F cooled and would then be cooked again to 145F. Facility does not have non continuous cooking proceeders. A VR will occur no later than 7/9/21 to ensure facility gets approval to par cook or discontinues process. PIC voluntarily discarded the item. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed a numerous number of closed prepared fish and rabbit at 46F. After an hour the items were still 46F no cooling occurred. Items were covered in small containers. CDI- PIC had an employee uncover items to quickly cool. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 a numerous number of rabbit and fish containers covered and attempting to cool. An employee also put some fish into a prep unit prior to cooling all the way to 45F. CDI- All containers were placed uncovered and kept in wic to quickly cool. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash with a bell type back flow prevention device with a pressurized nozzle attached. CDI- PIC unhooked nozzle. |