|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed bourbon chicken that was at 157-170F. Larger pieces of chicken were not reaching temperature. CDI items sent back to grill three times to get it to 189F. Suggest facility break larger pieces down to ensure product is cooked. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Gorgonzola cups, chocolate goat cheese, jalapeño pepper cups above temperature in cheese display case. Observed sliced turkey, slice ham, sliced roast beef that was holding in reach in drawers above 45F. CDI items discarded or placed in blast chiller for cooling. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed facility with artichokes and provolone salad at olive bar station that is considered TCS on spec sheet with a shelf life for 10 days. CDI items are within 7 days and shelf life dates reduced. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced turkey, ham, and roast beef prepped earlier in the morning and not checked to verify it was at 41F or below before storing for holding. CDI item moved back to blast chiller. Repeat. |