|
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 burgers reheating too slowly. Burgers increased one degree over 24 minutes and had approximately 30 min left in order to reheat to 165F. CDI: Items rapidly reheated in oven. PIC directed to ensure items are reheated to 165 before placing in steam well. All other items were properly reheated today. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed single reach in cooler holding food items above 45F. Items not just made were voluntarily discarded. Observed reach in steel cooler holding food above 45F. CDI: Products were relocated as PIC checked reach in earlier at 11am and it was holding at 33F. ITS issued today for cold holding regarding reach in cooler. See #45 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in prep cooler with no date marking. Items made on various days, all within proper time and temperature window. No "backups" of items were in any cooler to know what date they were made. CDI: Items labeled by PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed single door reach in cooler holding at 52F at the lowest during entire inspection, even after removing all of the food. Outside thermometer on unit read 43F and inside thermometer as well as inspector's thermometer read 52F. |