|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two containers in the clean dish area stored as clean with food residue such as dried on chili sauce present on the containers. Items were taken for recleaning. EHS did not observe any other issues with food contact surface cleanliness, only half points deducted. |
|
17
|
1.50
|
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 reheating in a hot hold well for approximately 30-45 minutes at a temperature of 90F. Chili must be reheated to 165F within 2 hours. EHS observed the water of hot hold unit at less than 165F, thus it would be impossible due to thermodynamics for the chili to reach 165F through heat transfer. PIC elected to place the chili in the rear hot well used and designed for reheating foods. Proper time/temperature was observed
EHS also observed a steam well unit used for reheating with cheese sauce and meat present reheating while the unit was not turned on. EHS had employees reheat the items on the stove top to 165F and then place the items into the now powered unit. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees in the food prep area handling food while wearing wrist watches. EHS informed PIC who had the employees remove the watches. |