|
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 chicken product about to be served that was not fully reheated to 165F. Also observed a container of quinoa that did not reheat to 165F within the 2 hour time frame. It is unknown when the quinoa product was actually started reheating. CDI-The chicken product was placed back into the rethermallizer to finish the reheating process and the quinoa was discarded. |
|
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 eggs cooling with tightly covered wrapping. CDI-The wrapping was undone at the corners of each container to allow for proper heat transfer. |
|
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 pans stacked wet on the clean equipment rack. Ensure that equipment is fully air dried prior to stacking. REPEAT. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes holding single service products stored on the floor. CDI-The boxes were picked up off of the floor. REPEAT. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking plumbing underneath the handwashing sink at the front prep line. Have repaired. |