|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 157. CDI- Chicken placed back on the grill and cooked to 165F. Spoke to PIC about grill employee using calibrated thermometer to check final cook temperatures of chicken. Employee used thermometer to check proper temperatures for other batches of chicken before moving chicken to serving line. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked in the clean dish storage area across from the dish machine. |