|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed collard greens reheated for hot holding at 145 degrees F. CDI Reheated to 167 see chart above. -0 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dolmades in reach in 2 at 44 degrees F. sausage, cheese, cream in reach in 2 at 50 degrees. See chart above. CDI all items discarded and reach in 2 taken out of service until repairs can be made. 10 day verification required. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit and 2 reach in units in need of replacement. Observed reach in 2 in need of repair unable to hold proper temperatures. |