|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - PUse proper procedures to reheat food. Observed ham, egg, and cheese left in a microwave at 93 degrees F and operator did not know how when it was placed in microwave. CDI, operator voluntarily discarded |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of butter above 45 degrees F in walk in cooler. CDI, operator voluntarily discarded the butter. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels - PFPackaged food made from 2 or more ingredients and are packaged on site shall be labeled according to law. Observed parfaits packaged on site and not individually labeled and missing labeling information on the placard that they were now using to label foods. Observed bulk dispensor of cereal not labeld as required3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed a container of powdered sugar container not labeled by common name of food. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
.4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single-service cups not furnished from a dispensor and lip contact areas not protected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - CNonfood contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil that was on ousdide of oven with crevases and tears and not easily cleanable. |