|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
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 ribs reheating for roughly 1 hour in a steam unit, items were 105F. Items in the steam unit were observed to be 140-145F and had been reheated on the stove top. Reheating items in the steam unit will not reach 165F, as the seemingly maximum temperature of food on the unit was 145F. Reheating is better suited in equipment such as the oven or stove top, as items will quickly reach 165F. Ribs were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beef tongue that had been dated for 5/21/18 still present in the walk in cooler. PIC and employees stated that it had not been frozen. Item was discarded due to exceeding the 7 days allowed at storage of 41F or below. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed facility thawing frozen beef intestine used in tripe/menudo dishes under no temperature controls, item was left in room temperature area on a prep sink board. EHS recommended that the facility either thaw the items under refrigeration over night, during the cooking process, or utilize cold (less than 70F) running water to thaw the products evenly. Thawing items under no controls leads to uneven temperature distribution, typically the exterior will overheat while the interior is still frozen. Intestines were placed into a colander and placed under cold running water. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths with dried on food debris present in the kitchen area. Cloths must be changed to clean cloths when soiled. Items were removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the clean dish area. Observed blender stored as clean with water still present in the basin while clean. Items were removed and air dried during inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation on the sides and basins of the motor/base sections of blenders in the facility. Items must be cleaned when soiled. |