|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding-
Two batches of chili were found to not be reaching 165 degrees F after 2 hours of reheating. The dial of the units were adjusted to be hotter and the PIC stated that she will ensure active stirring is going on for the chili for future batches. CDI - Both were voluntarily discarded by the PIC.
( A ) TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment.
(B) TCS reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY , shall be heated to a temperature of at least 135F for hot holding.
(D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. (P) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Raw beef patties were found above 41 degrees F in the beef cooler. CDI - PIC voluntarily discarded these. Discussed switching unit to TPHC.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean containers found stacked wet.
Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-
Torn gaskets observed for all 4 cold drawer units. Siding for the ice machine where the lid meets the machine is worn. Work order is in for all of these.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp.. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 3/2/26)
There is a small leak underneath the prep sink. Have leak repaired. REHS will return on Monday 3/2/26 to verify that this is fixed.
Maintain sanitary sewage system. |