|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Ensure all foods are rapidly reheated to 165F within 2 hours. Observed french onion soup 112F, chowder 125F after being reheated for 4 hours, CDI by discarding. Ensure that rethermalizer is not overfilled. Current procedure being followed is that soup is pulled from line at night, cooled in open bags until it reaches proper cooling temperature. Bags are then tied and stored in walk-in for a maximum of 2 days. Bags are pulled from the walk-in and rethermalized in sealed bags. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cheese 54F, cheese 50F, lettuce 52F in prep coolers, containers were filled above loading limit and there were some gaps in the top of the cooler where pans were missing. CDI, items were pulled and observed to be properly cooling, all gaps in tops of coolers were filled. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open bags of lettuce with no date marking, CDI by marking during inspection. |