|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed robot coupe and can opener soiled with visible build up. CDI - Placed to be cleaned. |
|
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 - 0 pts - Observed chicken being reheated in food warmer in numbers that will not allow for proper reheating. CDI - Chicken was reheated on flat top.
Ensure that reheating equipment is accurate enough to allow for proper reheating. Ensure stirring occurs for product in the reheating process. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed quinoa reading 125-133F in hot holding unit. CDI - Reheated.
Ensure that equipment is in good working condition at all times. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed no date marking on the product on the line. Although there are products dated in the cooler or other areas, dates must follow items on flip top units. ( Items not labeled included dressings, eggs, cheeses, cooked vegetables)
Verification required for date marking. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed avocados with visible sticker residue. Ensure that stickers are removed from all fruits and vegetables before washing. |