|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed commercially made pulled pork that had been reheating for over 2 hours and was only able to reach 131F during the time of the inspection. PIC stated that pulled pork had been reheating since 9:30am. -CDI- PIC voluntarily discarded the pulled pork. (1.5 pts) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in a QUAT sanitizer bucket with the solution less than 100ppm. -CDI- PIC replaced the old sanitizer with new solution at 200ppm. REPEAT*** (0.5 pts) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed no back flow prevention device on the mop sink faucet while a hose and nozzle were attached under continuous pressure. Water was turned off and pressure was released. Black flow prevention device is needed. VERIFICATION REQUIRED*** (1 pt) |