|
18
|
1.50
|
Proper cooking time & 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 cooking chicken wings in the oven during inspection. Wings were not cooked to 165F. CDI: Product was placed back in the oven and finished cooking to 165F. Ensure that product is cooked to 165F and verified by staff using a calibrated thermometer. EHS recommends spreading wings out onto more pans so that air can circulate around product for more even cooking. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ranch portion cups stored at room temperature on counter. CDI: Product was placed permanently on TPHC. Time of 5-9pm written on pan. TPHC procedures filled out during inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler door of prep top split. Observed water pooling in bottom of prep top cooler. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some wall damage at corners throughout kitchen and a few cracked tiles, particularly at expo area, cook line, and in front of 3-comp sink. REPEAT VIOLATION Previous violations corrected. |