|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially made sausages reheated while frozen on conveyor oven. Finished product is less than 135F and in hot holding at122F. CDI - PIC instructed food employee to pass food back through oven twice to reheat and to start taking temperatures of reheated TCS foods using thermometer. -1.5- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of rice an quinoa cold holding at 52F above the cooling grid of the flip top. CDI - PIC placed item back in refrigerator to cool down. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at the coffee station. -0- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the cooling fan and cover, on the inside of utensil storage bins, on shelving over hot bar and on the ice machine filters. -1- REPEAT |