|
19
|
1.50
|
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 Observed split peas and cabbage that were reheated and moved to a steam well for hot holding. The split peas had reached 107F and the cabbage had reached 135F. EHS asked PIC what temperature they typically reheat items to and they stated they usually just bring it to a boil. CDI-EHS educated PIC about minimum reheat temperature of 165F, unless it is a commercial reheat only needing to reach 135F. Both items were reheated to above 165F. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed grouper thawing under refrigeration without being removed from reduced oxygen packaging. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of spices and oils. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use plastic containers stored directly on the floor. Move to elevated surface to prevent contamination. |