|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed chicken cooked to 145F and taken off the grill to be cooled. Employee did not use thermometer. CDI - chicken was heated to above 165F. Educated staff to always used thin probe thermometer to ensure final cook temp of 165F or higher is met. |
|
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 sliced tomatoes, lettuce, sliced cheese, blue cheese were all between 47F and 50F at top of prep unit#1. Prep unit lids kept open during food prep, and heating lamps just above the unit warms the top of unit. Food items in bottom of unit were below 41F. CDI - items were discarded. Recommended using time as control for potentially hazardous items on top part of unit and bag of ice to keep food items cold. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed 2 pans of cooked chicken was tightly covered with plastic while cooling in the walk-in cooler. CDI - Pans of chicken were properly vented. Educated employee on proper cooling methods including properly venting hot food to allow for cold air circulation. |