|
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 pan of pimento cheese in hot box to finish reheating at 104F after 2 hours. CDI pimento cheeese discarded.. If hot well or hot box cannot adequately reheat food for serivce facility must find other means to reheat food within 2 hours. Suggest facility reheat all foods at the commissary and hot hold on unit.. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility with back door opern without a fly screen to protect from insects and outside contaminants. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water pump that was overheated and was not allowing water to flow from fixtures. CDI pump cooled down and water available for handwashing. |