|
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 Observed 4 items reheating in steam wells. Employee stated items were put in steam wells at 9:15-9:20AM. At approximately 11:00AM, the temperature of all items measured below 135F with only 15 minutes left to each 165F within two hours. Food is not being effectively reheated in steam wells. CDI-all items placed on stove and heated to 165F+ and placed back in steam wells. Reheat all items on stove top to 165F before being placed in steam wells. |
|
21
|
0
|
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 a couple items such as leftover chicken bits and a sauce stored past 7 days. CDI-discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
| 7-201.11 Store toxic materials to avoid contamination. -P Observed a shelf of chemicals stored over dish machine. CDI-items began to be moved. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around dish machine area. |
|
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 pans stacked while wet. |