|
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. -Observed final cook temperature of fried chicken between 140F-189F. Larger pieces not making temperature. CDI - Large pieces not making temperature sent back to finish cooking. Final cook temp noted at 211F. |
|
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 salmon and asparagus cooling tightly covered in walk in freezer. Observed sliced deli ham cooling in deli case. CDI - Items uncovered to allow proper air flow. Sliced deli ham moved to walk in cooler for rapid cooling. - REPEAT - 1 - |