|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed opened employee beverage stored on shelf above prep sink. CDI discarded by PIC. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed chili in steam table 118F. Chili is a reheat product and must be reheated to 165F prior to placing on steam table. CDI reheated to 170Fand returned to steam table. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed quesadillas in drawer cooler > 45F. Observed too much food product in pan. CDI divided food product into 2 pans to allow better cold holding. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack. |