|
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 facility par cooking chicken wings without prior approval from the health department. CID, EHS left facility with approval application. EHS allowed facility to keep the 2 batches of wings that were already par cooked but advised PIC not to par cook any other wings until facility gets approved procedures. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods cold holding above 41F. CDI, shrimp cold holding a 50F was placed in the walk in cooler to rapidly chill. PIC had stated that the shrimp had just been washed, everything else in the Prep top was within temperature. Observed par cooked chicken and boneless ribs cold holding above 41F, both were placed in walk in cooler to rapidly chill. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of debris on the back of both cold holding prep top coolers. |