|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P. Observed portioned pan of chicken gravy reheating in hot holding wells at 101f. Employee indicated that the gravy had been removed from cooler and placed into well to hold until it could be reheated on grill top but had been overlooked. CDI - gravy moved to pan and quickly reheated on grill top to 165f. When reheating TCS foods, reheat to 165f or higher within 2 hours before placing into hot holding unit. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods holding above 41f in cold drawers under grill are including smoked salmon at 44, cooked shrimp at 43, raw shrimp at 43, cooked chicken 43, black bean cakes at 42f. Ambient air temperature of unit 41f. All TCS foods which had been kept in unit overnight discarded. PIC noted that they have had repeated service issues with unit and have a new unit already on order. Return visit required within 10 days to assess cold holding in the unit. Do not store TCS foods in the unit until repaired and consistently holding food at 41f or lower - or - until new unit is in place and holding TCS foods at 41f or lower. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple prepared TCS foods with expired date marking in line area coolers and in walk in cooler including pasta 12/31, cooked green beans 12/31, buttermilk batter 1/1, black bean cake mixture 1/1. CDI - PIC discarded. Ensure all TCS foods are discarded once the date mark has expired. REPEAT |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken thawing in container of standing water in food prep sink. Do not thaw food in standing water. Use approved methods for thawing including thawing in the cooler or under flowing water that is less than 70f. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Wooden shelving under server area countertop in disrepair. Long term water damage present leading to collapse of shelving. Unit is no longer in good condition or cleanable. Repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under front server area cabinetry with heavy organic buildup from drain splatter and other debris accumulation needs cleaning. |