|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
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 pulled pork never reached proper reheat temperature. CDI reheated to 166 degrees. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed french onion dip on prep line at 64 degrees . CDI cooled in reach in unit see temperature chart. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
*2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed No hair restraints being worn at time of inspection. CDI hair restraints distributed. |