|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 4 pans of queso were reheating in hot holding unit along with 1 pan of buffalo chicken dip. Use stove top or other equipment to rapidly reheat TCS foods to at least 165F. CDI - Pans reheated on stove top to above 165F. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Caesar dressing is made with raw eggs. No asterisk on items with Caesar dressing on menu tying them to consumer advisory on the bottom of the menu. VR - Verification required within 10 days that asterisk is added to items with Caesar dressing. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 bag of flour observed on the floor. Store food at least 6 inches off the floor. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in cooler on line still had stickers on their husks. Wash fruits and vegetables before use. Remove stickers during wash process. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Sprayer at pre-wash sink is leaking. Repair sprayer. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on top of stack of clean towels. Do not store personal items on top of clean linen. |