3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are properly cooking TCS foods.
Critical The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required.
To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices.
3717-1-03.3(A)(1) / Raw animal foods - cooking
Critical Raw animal food was not being cooked to the required temperature.
To prevent the growth of pathogens, raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the requirements described in this rule .
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 16-November-2017
| Comments |
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| Complainant stated they visited McDonalds 11/15/2017 at 12:45pm and ordered two double quarter pounders with fries. The complainant stated one of the double quarter pounders was not cooked all the way. Discussed the complainant with the person-in-charge. The patties are cooked from a frozen stated for at least 125 seconds. The morning temperature log was shown during the inspection. During that time, around 10:30am, the morning manager documents temperatures. All temperatures that were documented were correct. The PIC then cooked up a fresh batch of patties. After 125 seconds, the patties reached a temperature between 125-137F in areas of the patties. Hamburgers should be cooked to a minimum internal temperature of 155F. The person-in-charge cleaned the grill and increased the cook time to 144 seconds. The PIC cooked a 2nd batch. Temperatures were measured between 162-172F. The PIC will continue to monitor the temperatures. The hamburger patties in the holding units were all held above 155F. |