|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed a couple knives and ramekins stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed tomato soup and white bean chili reheating at a rate too slow to meet reheating parameters. See temperature chart for details. CDI: Education provided and PIC reheated product more rapidly (198F, 191F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on sandwich make table and bakery 2-door cooler. |