|
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. Employee observed removing chicken from fryer. Employee stated chicken was fully cooked and walked to move chicken to the prep line. EHS took temperatures of several pieces of chicken ranging from 140-160. CDI: PIC placed chicken back in fryer and EHS discussed cooking expectations. -P |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
**4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Small amount of cleaning needed to fan guards in chicken walk in. Increase cleaning frequency. |