|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled marks on raw chicken in cold drawer. EHS asked Chef the process and chicken is placed on Grill for grill markes a then cooled down. Cooking is interrupted, Chicken in drawer was raw with grill marks CDI..Chicken was discarded. EHS left application for non-continuous cooking |