|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF): Observed chicken that, per sous chef (Paris), had been par-cooked. Stated chicken is cooked half way and cooled completely. Chicken is cooked fully the next day to 165F. Non continuous cooking form sent nd will be returned. Must stop procedure until documentation is returned. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting on shelving in various reach in coolers. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Missing ceiling tiles in different areas. Construction ongoing in facility.
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed floor needing to be cleaned in certain areas. |