|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
General Comment. 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 mac & cheese with a reheat temperature of 112F. CDI- Mac & cheese was reheated to 190F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken tenders hot holding at 124F. CDI- Chicken tenders were voluntarily discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed three sanitizer buckets holding wiping cloths at 50 ppm quat. CDI- Buckets were emptied and new sanitizer was put in. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers wet nesting. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed non-food contact surfaces in need of cleaning throughout the facility. |