|
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 sauteed onions only reheated to 97F. CDI-The onions were placed back onto the stove and reheated to about 187F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed the cold hold side cooler with product being cooled improperly. Ensure product is fully cooled down before being put into use/serving. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies and fruit flies in the facility. Increase pest control methods. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths being stored on the counters and bagged food product. CDI-A sanitizer bucket was prepared and the cloths were placed into the sanitizer bucket. |