|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed commercially packaged bbq being reheated for hotholding in the steam table today. According to the PIC, the bbq had been reheating for 1.5 hours, and the product was only at 75F. Product ran through the pizza oven where it reached >135F during the inspectionto correct (and within the 2 hours required).
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed salads cooling in the walk in cooler tightly covered and stacked ontop of one another. Product spread out to one layer today to correct.
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 |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
Observed a thermometer that was >2F out of calibration today. Thermometer was removed and the other thermometer onsite was accurate and able to use.
4-502.11(B) Provide accurately calibrated thermometers. -Pf |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed peeling wall paint today in the kitchen.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |