3717-1-02.4(B)(2)(f) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food
Critical PIC unable to demonstrate knowledge of food temperatures and times for safe cooking. OBSERVED THE TEMPERATURE FOR COOKING CHICKEN WAS NOT KNOWN. IN ORDER TO PREVENT FOODBORNE ILLNESS, ALL KITCHEN STAFF SHOULD BE KNOWLEDGEABLE ABOUT PROPER COOKING TEMPERATURES OF TCS FOODS. PIC INSTRUCTED TO HAVE AT LEAST ONE PERSON IN EVERY SECTION OF THE KITCHEN TAKE A LEVEL 1 CLASS.
Correct By: 17-Mar-2022
3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. OBSERVED THE KITCHEN STAFF IN THE SANDWICH PREP AREA IS NOT ABLE TO STATE THE PROPER TEMPERATURE FOR REHEATING FOODS SUCH AS TRIPLETA. IN ORDER TO PREVENT FOODBORNE ILLNESS, STAFF SHOULD BE KNOWLEDGEABLE ABOUT PROPER REHEATING AND COOLING TEMPERATURES. PIC INSTRUCTED TO HAVE AT LEAST ONE PERSON IN THE SANDWICH PREP ROOM TAKE THE LEVEL 1 CLASS.
Correct By: 17-Mar-2022
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED TRIPLETA THAT WAS PREPARED AT 6AM ON THE COUNTER AND TEMPING AT 88 DEGREES F. IN ORDER TO PREVENT FOODBORNE ILLNESS, ALL COOKED TCS FOOD SHOULD BE PROPERLY COOLED USING THE TWO STAGE PROCESS. PIC INFORMED OF THE TWO STAGE COOLING PROCESS AND 4 CUPS OF TRIPLETA WERE DISCARDED AT THE TIME OF THE INSPECTION.