|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed marinara reheating in soup kettle. CDI - Marinara removed to stove and reheated to 177 F. -1.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizza sauce stored directly on floor next to dry storage shelving unit. CDI - Goods transferred on to shelving unit by PIC. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle containing sanitizer with concentration of 10 PPM Cl. CDI - PIC discarded solution and replaced with fresh sanitizer measuring at 50 PPM Cl. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food co-mingling and stored above resale foods inside of the reach-in unit. CDI - PIC removed personal foods. -0- |