|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Separate stacked pans with a barrier so foods do not touch bottoms of food pans. Oberved pan of food stored directly on top of and touching cheese dippers. CDI- Worker voluntarily disposed of cheese dippers that had been in contact with bottom of the pan. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
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 pan of commercially processed carrots being heated to 128 for hot holding, as wokers are generally taking reheat temps to verify, no points deducted. CDI- Carrots reheated above 150 in oven. |