|
17
|
0
|
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 commercially packaged chicken reheating first time in oven being brought out for hot holding at 110F. CDI - educated that reheating for hot holding of commercial package must meet 135F for hot holding. Stirred product and continued to reheat in oven until proper temperature. Product reached 146F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed one container of lettuce over stacked in the flip top unit. Refer to temperature chart. CDI - brought back to refrigerator uncovered to cool down. Product below 45F. Educated to prevent overstacking; store product below chill line. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed chicken opened up from commercial package yesterday morning with no date label for the product. CDI - educated about proper date marking criteria and placed a label on the product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers wet stacked on storage rack. CDI - eduated about not overstacking. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed dusty vent covers. |