|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Do not stored unwashed fruits and vegetables over ready to eat or cooked foods. CDI Storage order was rearranged. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P) (Pf). Cook chicken to reach an internal temperature of 165 degrees F. Some pieces of chicken were cooked to as low as 143 degrees F. CDI All pieces of chicken question were put back in fryer and cooked to a minimum of 165 degrees F. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C); Allow all utensils(pans) to air dry before stacking. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention (C) Maintain hood vent clean and free of dripping grease. |