|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken breasts on rack on sheet trays that were par cooked from yesterday and will be fully cooked for service today for a catering order. PIC reported that they sear chicken breast on grill, cool it down in walk-in cooler, then finish it off in oven at 165F the next day. Instructed PIC that this process was considered NCC (non-continuous cooking) and that they needed to discontinue process, fully cook chicken to 165F initially, and submit NCC application for approval by Health Department. Application e-mailed to PIC. Verification required to ensure facility has submitted application and had it approved by Health Department.
General Comment: Observed facility making their own in house Greek Yogurt. Instructed PIC that yogurt must meet same cooling parameters as all other TCS foods. If not, facility must buy pre made yogurt or submit documentation that proves yogurt is a non-TCS product. |