|
19
|
0
|
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: various containers in Bain Marie being reheated to be held for service. Foods were 55 F upon entry, ninety minutes later some were still under 100 F. Chef stirred contents of all and temperatures rose to 140. F. Improve re-heating methods to include regular stirring and temperature checks; or use stovetop / flattop for rapid reheating. 0 pts. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cold drawer under stove holding foods at more than 41.0 F. Refer to temperature chart. CDI: Cooked food voluntarily discarded, raw proteins moved to walk-in for rapid cooling. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Re-formatted menus lack disclosure language of consumer advisory. Shrimp and snapper ceviche lack disclosure asterisk. Fried egg optional add-on lacks disclosure asterisk. Some menu items also are asterisked but have no undercooked proteins. Remove asterisks. Menu was marked up for PIC to indicate changes needed. Verification of re-printing within 10 days. |