|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed left over chili con carne in the hot box today holding at <135F. All other foods in this unit were well above 135F today. Be sure to reheat TCS foods to 165F or more before storing the product in the hot box that is designed to hold foods not heat them.Reheated properly during inspection to correct.3-403.11 |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
Observed no asterick next to multiple dishes that offer eggs cooked to order today. Provide pastuerized eggs or asterick these menu items to warn the customer of the potenital health effects.Steak dishes must be astericked or offer proof that these are whole muscle intact beef. VR in 10 days.3-603.11 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed 2 containers of freshly diced tomatoes cooling in open top coolers today in a deep poriton. Moved to WIF to correct. Use approved equipment and methods to cool TCS foods rapidly such as: use WIC and WIC, shallow portions, metal pans, stirring regularly, put on ice, add ice, ice paddle, uncover product etc.3-501.15 |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed the chef with a wrist watch on today. Employees are limited to a single wedding band on their hands wrists, no other rings, bracelets or watches allowed.2-303.11 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Observed dishes stacked wet today. Airdry dishes before stacking to prevent microbial growth.4-901.11 Keep clean dishes stored on a clean surface- observed cutting boards stored on a soiled rack today.4-903.11 |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Provide a drainplug on the cardboard dumpster.5-501.114 |