|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF)
Observed facility partially cook chicken and had placed into the walk in cooler for cooling. The chicken was going to be cooked the rest of the way later today. CDI-The chicken was placed back into the ovens to finish cooking. Explained that paperwork and approval will be required before non-continuous cooking will be allowed. |
|
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 salads, and chicken cooling with tightly covered lids. CDI-All lids were removed to allow for rapid cooling. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of beef stored on the ground in the walk in freezer. CDI-The product was placed onto the shelf. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed several single service items stored on the ground at the salad make station area. CDI-The items were placed onto shelving. |