General information
Comments
THE FOLLOWING ITEMS WERE OBSERVED:

* OBSERVED GOOD FOOD AND UNIT TEMPERATURES.
* OPERATOR HAD A CHEF'S THERMOMETER FOR MONITORING FOOD TEMPERATURES.
* OPERATOR WAS VERY KNOWLEDGEABLE REGARDING FOOD SAFETY ISSUES- UNDERSTOOD THE FINAL COOK TEMPERATURE FOR POULTRY IS 165 DEGREES F.
* MECHANICAL DISH-MACHINE WAS SANITIZING @ 50 TO 100 PPM CHLORINE.

NOTE: IT WAS DISCUSSED THAT "WILD-GROWN" MUSHROOMS OR HOME GROWN MUSHROOMS MAY NOT BE USED IN FACILITY AND ARE STRICTLY PROHIBITED FOR USE. MUSHROOMS MUST BE PURCHASED FROM A REPUTABLE DEALER SUPPLIER. INFORMATION ON PROPER COOLING TECHNIQUES WAS FORWARDED TO OPERATOR.