|
16
|
0
|
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 : Facility starts cooking process for raw turkey burgers on flat top, then transfers immediately to oven for continued cooking. Found turkey burgers in oven at 112F after being initially heated to 122 F. CDI- oven was found to be turned off. Burgers moved to steamer and heated to 189 F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found turkey burgers, hamburgers, and chicken breast filet holding in oven that was not turned on. Refer to temperature chart. All foods moved to alternate heating equipment and brought up to above 165 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 Found ricotta cheese dated marked 8/22. CDI-voluntarily discarded by PIC.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found cooked shrimp in freezer with no date mark. Remember to date mark frozen prepared foods. |
|
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 : Found cut melons 60 F after prep. One hour and fifteen minutes later fruit was 56 F on covered cooling cart. Cart uncovered for cooling. Found spinach tightly wrapped at 65 F after use in prep. One hour and a half later spinach was 61 F. |