|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at bar hand sink. CDI - PIC replaced |
|
17
|
0
|
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 opened commercially prepared refried beans reheating in hot holding cabinet at 91f. CDI - PIC relocated beans to oven to quickly heat to 135f as beans had been in cabinet less than 2 hours. Use equipment designed to heat food when reheating TCS foods. Do not heat food items in the holding cabinet. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked grits holding at 115f and cooked oatmeal holding at 125f on stovetop. Stove top turned off. CDI - items reheated to 165 as they had been out less than 2 hours. Once food has been cooked or reheated, maintain the temperatures above 135f when holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 various prepared TCS foods in front area reach in cooler with no date marking including open deli ham, prepared deli turkey, and shredded cheese. CDI - PIC applied labels to ham and cheese as they were prepared yesterday. Turkey prep date unknown - voluntarily discarded.
REPEAT |