|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding - P Ensure that foods are reheated fully to 165F. Observed ground turkey meat reheated to around 130F during the inspection and placed in hot holding. Reheated during the inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 tomatoes in prep unit station being cooled using the prep top. Ensure that tomatoes are cooled in reach in units because they aren't under constant use. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Ensure that wet wiping cloths are not stored on counter tops in between uses. Wet wiping cloths were placed in sanitizer bucket during the inspection(CDI) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket channels in reach in unit |