|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed drinks stored on prep tabled today- store drinks where they cannot contaminate food contact surfaces, clean utensils, single use articles, or clean linen.Drinks moved to an approved storage location today to correct.2-401.11 |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed a squirt bottle used on the grill being refilled at the handsink today. Handsinks shall only be used for washing hands.Chef sent to fill another bottle at the prep sink to correct.5-205.11 |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed multiple leftovers reheated on the steam well today slowly(see queso on temp. chart). Use a microwave or stove to rapidly reheat foods to165F or more before storing them on the steam table at 135F or more.Items to be reheated properly today to correct.3-403.11 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed ribs and bbq stored at >45F today- discarded during inspection to correct. Drawer cannot be used until the problem is correct. Maintain cold food at 45-41F or less.3-501.16 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Keep chemicals labeled. Observed unknown chemical today in kitchen- discarded to correct.7-102.11 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed yellow cheese that had been opened from a room temp. can and placed into the WIC to cool. This product was filled to the brim in the container and tighly covered. Be sure to use approved cooling methods such as shallow portions, metal pans, keep uncovered, stir regularly, put on ice, use WIF etc. Chesse broken down to smaller portions today to quickly cool.3-501.15 |