|
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 employee cooking large chicken breasts. Employee said breasts were finished cooking but EHS found some of the larger ones measuring as low as 154F. CDI - breasts returned to oven and cooked fully until all were 167F and above. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed PIC had begun using TPHC to hold TCS foods located in the right line prep cooler because the cooler has had difficulty maintaining temperature. PIC had food items logged on a white board as to start and end times, was using a 4 hour discard procedure, and had ensured that items were starting the process at 41F or below; however, no written procedure had been prepared in advance. CDI - written procedure prepared and placed into filing folder on the wall during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 most food items holding cold at or below 41F but a few, such as hard boiled eggs and cut lettuce measured above 41F - see temp chart. Discussed issues with PIC and made some suggestions as to portioning times and cooling of TCS products starting at ambient temperatures. Corrective action today for hard boiled eggs measuring 54F at 10:44 was to place them back into the walk in cooler where they cooled to 41F by 11:15. VR - verification required. Will return to verify that procedures have improved. |
|
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 some rusty shelving in walk in cooler. |