|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
NO POINTS DEDUCTED
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed large container of cooked green beans reheating using steam table measuring 99F; steam table is not to be used for reheating but only for hot holding. Items reheated shoud do so using stove / oven or a efficient method. CDI (corrected during inspection) green beans heated on stove top to 170F and placed back on steam table. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of live fruit flies in back can wash area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.
(not repeat due to different rule cited) |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT (from documentation of last 2 inspections)
4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler units at cook lines (2) in need of repair; Observed melted handles on utensils in need of replacing; Observed chipped / damaged corners of plastic lids in clean utensil storage area. Observed rusty shelving inside walk-in cooler in need of re-surfacing. |