|
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- PIC stated all chicken wings were cooked to 155F and cooled for a par cook process. PIC stated items are then reheated and finished cooked per order. EHS observed wings with pink/red bones. A VR will occur within 3 days to ensure procedures are provided. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -PIC was unable to provide a thin probe thermometer during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided. |