|
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 two pans of freshly mixed and baked mashed potatoes at 115-144 in heating cabinet, appears the potatoes did not reach proper cook temperature in the oven. CDI- Mashed potatoes reheated to 165 for hot holding. Ensure foods are stirred and evenly heated. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 & 4-501.11 (a) Maintain equipment and utensils in good repair. Observed a couple fryer baskets with broken spokes, PIC removed broken fryer baskets. Obsreved a broken roller cart needing repair or replacing. |
|
47
|
0.50
|
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 some build up and mold on main walk in cooler racks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. A couple wall tiles behind salad/ desert display cooler are broken and missing, need repair. |