|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 & 3-401.14 Animal foods must be fully cooked to reach proper final cook temperature in a non continous cooking process or facility must have non-continuous cooking approval from health dept. Observed salisbury steak beef being seared on the surface, and then cooled to be fully cooked the next day. PIC said he will fully cook this food from now on. CDI- Seared salisbury steak was then fully cooked in oven to proper final cook temperature. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Maintain non food contact surfaces. Observed top of oven and one of the dish racks with some dust build up. |