|
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 chicken and brown rice in alto sham not meet 2-hour reheat requirement. Chicken and brown rice placed in alto sham @7:30am and temped 154F and 115F @10:30am. CDI: PIC voluntarily discarded product.
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 can of black beans in alto sham not meet 2-hour reheat requirement. Black beans placed in alto sham @9:00am and temped 99F @11:00am. CDI: Product voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloth stored in QA sanitizer solution at 0ppm. CDI: PIC provided fresh sanitizer solution and tested- 150 ppm. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal insert pans wet stacked on clean dish racks.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two cutting boards stored sitting on their sides in murky white water in a sheet pan on clean dish shelf. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate black buildup above where 3-vat sink is caulked to wall. |