|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
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. Observed the seafood soup and chili were not reheated to 135F within 2 hours for hot holding. Observed seafood soup with spots as low as 90F and chili 75F. CDI - product discarding. Stirring during reheat may solve this problem. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
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 Observed the deli did not have a thin diameter probe for checking temperatures of thin foods. Return visit required. |
|
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 the display cases with a build up of food particles. Clean more often. |