|
17
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
NO POINTS DEDUCTED
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed fried chicken reheated and placed on holding steam table for service; observed some chicken measuring below 165F (113F). CDI chicken discarded by management; education given to staff. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed hot holding unit (hot box) not functioning properly; setting set to 170F and holding at 113F and gauge reading 133F. Maintenance / work order placed during inspection, other units available for use until repair can be made. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
NO POINTS DEDUCTED
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles inside cafeteria dining area in need of repair / replacing. |