|
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 pulled pork that was cooked the day prior being reheated. PIC stated that the reheating process started at roughly 8:00 am. Pork had a temperature lower than 165F after two and a half hours of reheat. CDI: PIC voluntarily discarded |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans wet stacked above 3 comp sink. REPEAT Improvements made since last inspection. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee salsa and food stored over food for consumer in tall reach in refrigerator. Observed employee items and food stored above salsa for consumers in salsa RI cooler. REPEAT |