|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at only hansink. CDI soap provided. |
|
17
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed sliced ham reheated to 126F. CDI items reheated to 156F. Repeat. Suggest employees use thermometers to actually check food that comes out of the oven. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage and tater tots holding below 135F. CDI items discarded and replaced. SUggest using TPHC for these items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed shredded cheese on counter at 68F. CDI item discareded and fresh batch placed in an ice bath. Suggest TPHC if cheese is going to be left on the counter |