|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain handwash sink hot water to reach 110 min. Observed handwash sink in kitchen with no hot water. CDI- Maintenance called and was in process of repairing problem during inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat foods to min. 165 within 2 hrs for hot holding. Observed green bean caserole placed in hot hold box for an hour at 128-130 degrees while waiting to be reheated. Hot hold box is not made for reheating, should only be used to hot hold hot foods. CDI- Caserole reheated to 165 and hot held at 135. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed chicken tightly wrapped in a deep container cooling in the prep cooler at 78 degreees, approx. 2 hrs since cooling began. CDI- PIC rapidly reheated chicken to 165 and will hot hold at 135 on grill for lunch service. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods such as: vented and shallow pans, quick chilling equipment, ice baths or other effective cooling methods. Observed tightly wrapped chicken in a deep container not properly cooling. CDI- Chicken reheated and hot held.GENERAL COMMENT: Grab and Go items requiring labeling have been removed since previous inspection. |