|
17
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding - P Ham tempt at 109F while reheating. Reheating process just started. Reheating paused due to CO alarm alert. PIC changed from hot foods to cold sandwiches and discontinued with hot food preparation. Ham will not be served. No points taken due to the interruption in cook time. |
|
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 lettuce, shredded lettuce, & cabbage temperature at 42F-43F. CDC Suggested to PIC to moved to walk in freezer to chill down to 41F and below then moving back to walk in refrigerator. Re-tempt at 39F. PIC had walk in refrigerator checked by Hinson Electrical. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stored and stacked on shelf. Allow pans to air dry before stacking. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C Observed Ventilation Hood System not venting air out of the kitchen. Ask food employee if it was turned on. Food service employee stated that it was on. CO monitor alerted during inspection, Hinson Electrical came to repair. CDI |