|
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 cooked chicken, collards, and Mac n cheese below 135F. They had been placed in hot box cold and were slowing reheating. Staff pulled items, reheated to 165F+, and then placed back in hot box. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pork ribs at 43-48F and beef ribs at 51F in walkin cooler. They had been made yesterday. Discarded during inspection. Repeat violation. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken wings and seafood salad with date of 2/28. They are one day past their expiration. Discarded. No points deducted as facility has greatly improved on date marking products. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach water in an old Quat sanitizer bottle. It was discarded during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ribs wrapped in aluminum foil and placed in plastic tubs in walkin cooler from yesterday. They were not properly cooled. Ensure they have reached 41F or lower before wrapping in aluminum foil. Ribs were discarded. |