|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot HoldingReheat leftovers to 165F or more before holding them hot at 135F or more. Observed green beans in the hot hold cabinet holding at <135F today. Reheated during inspection to >165F to correct. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Separation-StorageKeep powder cleaner stored in a more contained container- dust from the powder is posing a possible contamination risk. Container on order today. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use StorageStore utensils on a clean, dry surface. Observed a slicer and tongs stored between equipment today that was not clean. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean WIC racks, around drink nozzles, and above the middle hot hold table( near where heat wires are). |