|
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 vegetables in hot box at 35-84F. PIC stated vegetables are prepared, placed in hot box, reheated in oven then placed back in hot box. Vegetables were removed from temperature control around 8:30 am. CDI vegetables were placed in steamer to rapidly heat. Vegetables reheated to 182F, placed back in hot box. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 homemade ranch dressing dated 11/23. CDI ranch dressing discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
MI 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads to be held on TPHC cooling in TPHC display box. Salads were 54-57F. CDI salads placed in walk-in cooler to rapidly cool. |
|
45
|
0
|
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 gasket in disrepair. Observed two doors on hot holding unit not closing properly. |
|
47
|
0
|
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 black residue collecting on 2 gaskets. |