|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
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 commercially made meatballs in marinara sauce that was 121F hot holding from this morning. CDI - PIC reheated meatballs to over 165F. -1.5- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped sliced tomatoes cooling in walk in and lidded cut lettuce cooling in walk in . CDI - PIC vented these containers for rapid cooling. -0- PER STATE MEMO NO POINTS WERE DEDUCTED TODAY. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.12 Prohibiting a Cross Connection - P,PF Equipment shall be used in a manner to prevent a cross-connection. Observed end of hose for sanitizer extended below the flood plane of sink that was filling with sanitizer solution. CDI - PIC zip tied hose to provide necessary air gap to prevent cross-connection. -1- |