|
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 one full hotel pan of rice at 109F in the hot cabinet. CDI by reheating rice to 166F and placing it back into the hot cabinet. Ensure rice is rapidly reheated to at least 165F before placing it into hot holding cabinet. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 5 gallon container of frozen onion sauce prepared on 12-5 not dated along with a container of mint chutney prepared yesterday in the second 3 door refrigerator. CDI by dating both items. Future undated items shall be discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed butter and garlic mixture at 66F. Facility discards small container after each service. CDI by sending TPHC form for future inspections. Complete form and mark the butter garlic with appropriate times. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed basement dry storage rack under a sewer line. Move the rack or provide a barrier between the pipes and self. Facility may box in the pipes before next inspection or move the shelf. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in room temperature water next to the range top. Water shall be at least 135F or store in an empty container and clean as needed. |