|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils; Observed employee drinks stored on top of prep table with and above food prep surfaces. |
|
17
|
1.50
|
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 numerous TCS foods reheated to temperatures only reaching 118-120 degrees F (beans, tomato based sauces, cooked proteins). CDI all TCS reheated to 165 degrees F during inspection and placed on steam table. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing; Observed numerous containers stacked wet in kitchen area. |