|
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 breasts that came off grill 140-158F. Employee stated chicken reached 200F. Observed facility was not checking center of breast where lower temperature observed. CDI items placed back in fryer to finish cooking. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed tuna salad, fire and ice tomatoe salad in display case, an shredded chicken in reach in drawer above 45F. CDI items placed in blast chiller to cool. |
|
31
|
0.50
|
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 rice mixture, rice, mac and cheese, bowtie pasta, sandwich, and watermelon that was covered and wrapped while it is cooling. CDI items uncovered placed in walk in freezer and blast chiller. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed reach in unit and gaskets that were soiled with debris. Repeat. |