|
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 rice at 66F in the steamer. Rice was recently placed in to be reheated. Corrected during the inspection (CDI) - Rice was removed and placed in oven to finish heating quicker. -0pts- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed scoop handles touching food on front prep line. (CDI) - Scoops were removed. -0.5pts- |
|
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 small reach-in cooler on prep line with pool of water collecting in the bottom. Ensure that drains are operating. -0pts- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up on gaskets to reach-in units during inspection. Needs to be cleaned. -1pt- |