|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P OBSERVED chili being reheated in the hot hold equipment. The equipment was not plugged in. Therefore, the chili did not meet the two hour time frame to heat up to 165F. CDI. PIC discarded chili |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED the following items at the make table not reaching 41F or below: coleslaw, shredded cheese, muenster cheese, and asiago cheese. CDI. PIC said items were placed at make table approximately 45 mins before EHS took temps. PIC placed all items in WIF to reduce temp rapidly. EHS discussed possible solutions of maintaining foods at correct temperatures. Holding items on time may be an option in the future if issues still arise. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED door open at the beginning of inspection. Also, door was cracked during inspection. CDI. PIC closed door completely shut. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED boxes being stored on the floor in the walk in freezer. CDI. PIC moved boxes back on shelves. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee preparing meals without wearing a hair restraint. |