|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot HoldingProperly reheat all foods that have been cooked, cooled and reheated for hot holding so that all parts of the food reaches at least 165F for 15 seconds. Observed chili with ground beef that had been previously cooked reheated to 152F. Product was placed back into the oven to properly reheat to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingLettuce is a potentially hazardous/TCS product. Maintain this product at 45F and below (41F after 1/1/19). Observed lettuce at 50-55F on the salad bar. Lettuce was removed to be properly cooled down. Also observed garlic and butter stored out on the prep counter of the executive dining side at room temperature. This product was moved into the cooler to properly cool down and store at 45F and below. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesProtect all food while in storage. Observed shrimp, pasta and cooked chicken left uncovered and unprotected inside the walk in freezer. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-JewelryJewelry other than a plain wedding band is prohibited. Observed 2 food employees wearing watches. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain equipment clean. Observed build up on the following: walk in cooler fan covers and shelving. |