|
17
|
0
|
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. Observed chili in table top hot holding unit 84F. Chili had only been in unit for less than 30 minutes. Unsure if chili would reach 165F in unit. CDI by instruction- chili was heated on stove top to 165F and placed back in hot holding unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed portion bags of diced chicken and pre-cooked prime rib in prep unit on line without dates. Unable to trace to larger supply in walk in cooler CDI by dating items.3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed corn dogs in prep unit past 7 day expiration time. CDI by discarding. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
An 4-501.11 Maintain equipment in good repair. Observed ice build up in reach in freezer on line. Ensure unit is properly functioning; have unit serviced as needed. |