Cookin' On Wood

No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed con-continuous cooking, thawing requirements. Please ensure paper towels are available at all hand washing sinks. Establishment serves as player kitchen and is not used in offseason. Months of operation reduced to 4.

No County legal action will result from this inspection.Of Note: Observed establishment par-cooking chicken at time of inspection. Chicken was at 51'F at time of inspection and was cooked within 2 hours of inspection. Per PIC, the chicken is cooked on the grill for about 7-10 minutes, and then cooled to 41'F or below on speedracks inside the walk-in cooler. Following the cooling step, the chicken is then finished in the oven with a final temp of at least 165'F. Instructed PIC to discontinue all par-cooking procedures, and fully cook the chicken on-site to 165'F. Working with supervisor on Maricopa County approval for non-continuous cooking procedures for chicken. Provided information for policy and log sheet requirements to PIC via email.