|
17
|
1.50
|
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 two hot boxes of several pans of mashed potatoes that had been heat treated with hot water, but did not reach 135 then placed into hot holding boxes and were hot holding under 135 (122-132 degrees) until they could be reheated. CDI- Mashed potatoes reheated above 165 and properly hot held at 135 min. |
|
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 baked beans in walk in cooler date marked for 15 days ago. Date mark required foods are allowed a 7day max shelf life. CDI- Beans voluntarily disposed of. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3 comp sink a little too strong, above 400 ppm. CDI- Sanitizer diluted to proper strength. his |
|
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 fridge unit on serving line 2 with a detatched gasket that needs refastening to fridge door. |