|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in prep top and employee food stored on top of food for the facility in walk in. CDI items relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates that were soiled with food debris. CDI placed in the back for clenaing. |
|
17
|
1.50
|
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. -P. Observed meatballs that were not reheated to 165F. CDI items reheated above 165F. Observed grill chicken and meatballs that were placed in hot well to hold first then put on grill to reheat. Instructed facility if they are not going to use food immediately leave in walk in until ready for proper reheating. CDI items placed on grill immediatedly for reheating. |