|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above prepped items in the walk in cooler. |
|
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 rice reheated from last night. Rice was only 123F-150F. CDI - rice was voluntarily discarded.
Observed lamb reheated to 147F. CDI - lamb was placed in the oven and reached 171F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed rice sitting on top of the rice warmer at 63F. Employee stated it was going to be reheated in the microwave once the other bag was done reheating. CDI - Explained to keep the rice in the cooler until it is ready to be reheated. Rice was voluntarily discarded. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the spoon handle down in the rice in the rice warmer. Observed tongs down in the salad in the reach in cooler. CDI - utensils were removed from the products. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the dry storage shelves and in the prep unit across from the fryers. |