|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink stored on a shelf above the prepping/cooking area. CDI-The drink was removed to a more appropriate location. |
|
17
|
0
|
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 kielbasa not fully reheated to 165F. CDI-The product was put back onto the stove to finish reheating. Product reached above 165F by end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed product in the ice chest holding above 41F. Product was around 43F. CDI-More ice was brought out and poured over the food product in the ice chest. REPEAT. Improvement on cold holding, points kept the same today. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed the water not turned on to the hand washing sink. The employees were already cooking on the unit. CDI-The water was immediately turned on and hot water was sufficiently provided. |