|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding; (D) Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the FOOD is between 5ºC (41ºF) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2 hours. P Observed cooked chicken and cooked beef pulled from walk-in cooler and placed into hot holding box to reheat measuring 41-43 degrees; CDI and beef pulled from unit and reheated in steamer. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
(general comment)4-302.12 Food Temperature Measuring Devices; (B) A TEMPERATURE MEASURING DEVICE with a suitable smalldiameterprobe that is designed to measure the temperature ofthin masses shall be provided and readily accessible toaccurately measure the temperature in thin FOODS such asMEAT patties and FISH filets. Pf. Observed dial thermometers used in kitchen. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving throughout establishment (underneath microwave) collecting debris need of cleaning. |