|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed two ladels and one tong dirty with old food debris. CDI - brought through a proper cleaning procedure. |
|
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 two products not meeting time/temperature criteria for reheating. CDI - educated proper reheating methods. Items were brought to stove top to reheat to 165F. Educated to reheat on stove top before hot holding well. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one incorrect label on slaw. Educated when product is cooked, that same day follows the product until the end of time criteria. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI - labeled bucket. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed hot dogs thawing in standing water. CDI - brought to thaw under refrigeration. Educated proper methods of thawing. |