|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed steak and raw shell eggs being cooked using non continuous cooking process. Advised proper procedures need to be in place for the steak and that process for eggs could continue with pasteurized eggs only if facility wanted yolk to remain runny. CDI eggs discarded will provided paperwork for steak to be done using non continuous cooking. |