|
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 the chicken hatch dish not fully reheated already on the hot hold prep line. The product was at 110F. CDI-The product was brought back to the stove for reheating. The product reheat to 170F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of kale stored on the floor in the lettuce walk in cooler. CDI-The boxes were placed onto shelves. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean storage rack and counters. Fully allow equipment to air dry prior to stacking. REPEAT. |