|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer being used to sanitize dishes too weak. CDI drained and refilled sanitizer and resanitized dishes. |
|
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 food being placed in hot holding cabinet at less than 135 degrees and then when food is needed placed in oven to reheat to 165 advised this process could take no longer than 2 hours . Food discarded. |
|
19
|
3
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous items in hot holding service line at less than 135 degrees. Repeat violation . CDI food discarded and tphc paperwork provided for items that are not meeting temperature. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet nested on drainboard. |