|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed two containers of chili improperly reheating in hot holding until. Chili had been removed from temperature control at 8:30am. See temperature chart for temperature observation. CDI chili was voluntarily discarded. Employee stated chili should have been reheated above 135F in microwave. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french toast, hash browns and 3 burritos holding below 135F. See temperature chart for temperature observation. CDI items voluntarily discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces surface as cart and gaskets collecting food and grease debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep surface. |