|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels ta front hand sink. CDI: PIC provided paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. |
|
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 three metal insert pans of queso being held @~98F in hot hold cabinet. After further questioning, EHS and PIC determined that queso was placed in reheat hot box and removed before product reached 135F- kitchen staff member sent to another store(just prior to EHS arrival) to retrieve product and placed queso in hot box while rushing to complete tasks. CDI: PIC placed queso back into reheat unit to complete reheating. Product began rising in temperature almost immediately. |