|
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 meatballs reheating in a steam well at 125F after 1.5 hours. CDI - PIC removed meatballs to oven to finish reheating to 165F (about 15 min) - 1.5 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed tea urns out for customer self-service without lids or coverings. CDI - PIC retrieved lids from dish area to place on urns. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several metal pans stacked while still wet. CDI - PIC pyramid stacked pans to allow for air drying. |