|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14. Facility reports they do use non-continuous cooking processes for catered items such as fish, intact muscle beef, chicken, and occasionally pork. Facility was advised to complete required paperwork to obtain prior approval from the local health department before continuing use of this process. Application form was discussed. VR - a return visit will be made Thursday November 14 to ensure compliance. |