|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF: Poutry shall reach an internal temperature of at least 165 F in cooking process. Temperature of grilled breast 158 F in spots after removal from cookingprocess. CDI- returned chicken to griller to reach 165 F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Surfaces in kitchen shall be clean to sight and touch. Observed shelving in need of cleaning. Exteriors of equipment with build-up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors and walls with a frequency sufficient to preclude build-up of soils. More frequent cleaning of floors needed. |