|
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 employee attempt to remove burgers from the oven to place back on to hot holding. Burgers were measured at 150F. CDI by placing burgers back in oven to continue reheating to proper temperature. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on hot holding on flat top measuring below 135F. CDI by reheating to above 165F and placing back on hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in walk in cooler and on serving line measuring below 45F. CDI by voluntary discard of coleslaw and rapidly cooling chicken in walk in freezer. Chicken measured below 41F by end of inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items in walk in cooler date marked improperly. Items were marked with 11/2 but the items had been cooked the previous day. CDI by relabeling with the proper make date and providing education about how to properly date mark. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored cutting surfaces on prep units. |