|
17
|
0
|
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 Observed employee reheat chicken in oven. Chicken was not 165F throughout the pan. The outside of the pan was above 165F but the inside was not. CDI: All parts reheated to over 165F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot hold below 135F on the line. CDI: Product was rapidly reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in reach in above 41F. CDI: Product voluntarily discarded. Observed yogurt in reach in above 41F. CDI: PIC relocated all TCS cold items prepared this morning from that reach in to the walk in. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times marked for food held on TPHC. Observed shredded cheese that PIC stated is held on TPHC, not listed in the TPHC procedures. CDI: Times marked on board (per procedure) and cheese added to TPHC procedure. Observed employee place yogurt cups on TPHC when yogurt was above 41F. CDI: Yogurt was moved to the walk in for cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in sanitizer bucket with 0ppm quat. CDI: Bucket emptied and cloths moved to dirty linen area. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on recycling dumpster. |