|
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 . Pan of spaghetti placed in holding warmer to be reheated for hot holding on service line. CDI- Operator Jacqueline Harris had spaghetti removed and placed in oven for reheating. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Over turned storage crates being used for storage in walk in cooler and walk in freezers. CDI- verbal correction |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Cloth stored in sanitizer bucket; bucket stored on the floor. CDI- verbal correction. |
|
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. Metal pans and plastic food trays together while wet. CDI- verbal correction. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility Quat sanitizer test strips used and sanitizer ppm below 200ppm. Inspector strips used to check Quat ppm and testing at 200ppm. Facility strips used again to check another container of Quat sanitizer and reading was the same. Facility test strips are damaged. Operator advised test strips are not usually stored in the window, and had replacements strips stored in the office drawer. CDI- strips replaced; store test strips to prevent damage. |