| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 16 Cooking time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Chicken bone in, deep fried observed to be 128 degrees after cooking and placed into hot hold, finish product after cooking should be at 165 degrees or higher. |
Chicken bone in was pulled from the hot bar and deep fried to obtain a temperature of 178 degrees with a calibrated TDA thermapen thermometer during the inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
The probe thermometer in the deli observed to not be properly functioning correctly at time of inspection, the thermometer was reading 40 degrees to high versus the calibrated TDA Thermapen thermometer. |
A new probe thermometer and digital thermometer was placed into service during the inspection, both new thermometers were calibrated against the TDA thermapen and were within a 1 degree variance |
Priority Foundation (PF) |
0 |