|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed PIC and food employee failing to wash hands when changing tasks (i.e., when returning from dumpster and when preparing food and leaving the prep area to replenish items for prep station). CDI Instructed both PIC and food employee to wash hands and observed handwash. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pre-cooked food at 117 degrees for shredded chicken and 125 for taco beef. CDI PIC reheated both shredded chicken to 189 degrees and taco beef to 177 degrees. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed maranara sauce in walking at 41 to 42 degrees. Instructed PIC to arrange in the EQUIPMENT to provide maximum heat transfer through the container walls by placing in freezer to rapidly cool it down. CDI Checked maranara sauce at 37 degrees. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed food container without the name label on it. Instruct PIC to label food storage containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rethermalizer holding at 126F and unable to reheat food to 165F. Equipment is in need of repair to ensure food is properly reheated for service. |