|
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 green beans and stuffing prepared yesterday 08/03/21 reheated to approx. 120F-135F in microwave then placed into hot box for hot holding. PIC stated process should be to fully reheat to 180F(Bob Evans policy) in microwave. CDI: Education provided and products reheated to above 165F(176F and 185F). |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cracked shell eggs being held above 41F at grill. PIC stated process should be to crack eggs, then cold hold in reach-in cooler. CDI: Education and TPHC papers provided for eggs, eggs time stamped for 4 hours as short-term corrective measure, and PIC filled out time sheet for eggs. Facility using TPHC for eggs going forward. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in cooler and make table(drawer and door gaskets). REPEAT VIOLATION.
NOTE: Facility's hot water dish machine does reach temp, but takes approx. 20 minutes to reach correct temp of 180F. EHS recommended facility have service company adjust speed at which water reaches temp if possible.
**Points not escalated due to other violations present. |
|
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 gaskets on make table across from steamers soiled with black buildup. |