|
17
|
1.50
|
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 beans not reheated to 165F in microwave. Product has been moved to hot holding unit which did not increase temperature. CDI - educated to use thermometers to verify temperature of product. Food employee reheated again in microwave. Product has reached proper temperature. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed thin probe thermometer not working properly. CDI - PIC, Scott, has provided new thin probe thermometer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in kitchen with no labels. Advised to provide a label for all working containers of food. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor REPEAT VIOLATION. Observed cooked rice stored in colinder located at the spray arm compartment of the dish machine. CDI - relocated this ready to eat food to a safer place where contamination won't occur. Educated that the spray arm compartment of the dish machine is for dirty items only. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has fixed the refrigerator. Observed torn gasket at bottom right pull out drawer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on storage rack. Advised to keep clean. |