|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at sink. PIC given signs today. -1- |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili taken from freezer rthat was not properly heated for hot holding. PIC stated this item was mishandled and took it off the menu for the night. -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in small tube in hot holding at 112F. CDI - PIC removed food from service. It was taken from freezer and was not heated to proper temp. -0- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on counter. Keep below food prep surface. PIC had employee place on lower shelf. -0- |