|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P) (Pf) Rotisserie chicken was taken out of the oven and was 157 in the middle at the bone on the thigh. All poultry must be cooked to at least 165 F in all parts of the chicken. Chicken was placed back in the oven to cook to 165 + during the inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Macaroni and cheese was made the day before and placed in the walk-in cooler and failed to cool to 41 F. The macaroni and cheese was still 46 F in the middle and was discarded by the PIC during the inspection. When cooling hot food it must be cooled from 135 F to 70 F in 2 hours or less and from 70 F to 41 F in the next 4 hours or less. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) All foods must be held hot at 135 +. Chicken 1/4 and chicken thighs were holding at 125 F. Chicken had been out less than one hour and were removed from the display and reheated to at least 165 F. When holding foods hot it must be held at or above 135 F. The hot holding unite will be monitored to ensure it keeps foods at 135 F or hotter. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) When cooling large amounts of hot food use ice when possible, cool in smaller amounts and do hot cover the food until cool. Macaroni and cheese was cooled in large amounts with lids. PIC discarded the food and talked to employees about properly cooling foods. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Keep wiping cloths stored in sanitizer at food contact strength when not being used. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Do not store single service items (in original box) on the floor in the front or kitchen area. Store all single service items at least 6 inches off the floor. Items moved to a shelf. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Repair the baseboard that is broken near the walk-in cooler door. |