|
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 meatballs reheating over 2 hrs in chaffing dish at 70 degrees. CDI- Meatballs voluntarily disposed of. Chaffing dish with sternos is not effective for reheating foods. |
|
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 pulled chicken sandwiches and Cuban sandwiches that were hot holding in a non functioning hot box that was being heated with Sternos at 109 degrees. PIC said they had been in hot box for 45 min. Items were cooked and prepped at Zac Brown food stand next to them. Items reheated at Zac Brown food stand for proper hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, sliced tomatoes, and sliced cheese in ice baths at 56-60 degrees. CDI- Foods put in walk in freezer to rapidly chill, PIC prepared a proper ice bath to use after foods chill to 45 or below. Recommend using TPHC for these food items. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing watches. |
|
45
|
1
|
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. Hot holding cabinet not properly functioning, Sternos in use to heat the foods inside. Have equipment repaired or replaced to properly operate. |