|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
Observed collards in the hot bar for sale at 93 degrees. Manager stated that collards are reheated in the microwave. Ensure that collards are being reheated to 165 quickly before being put on the hot bar for hot holding.
CDI: Manager put in microwave to reheat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C)
Observed cutting board at the deli prep unit with leftover residue. Ensure that the cutting board is cleaned regularly or replaced when no longer easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)
Observed multiple personal items (to include cigarettes) stored on the same shelves and directly beside condiments, dry food goods, etc. Ensure that all personal belongings are stored together in an area that cannot contaminate food or food products.
If using a shelf for items - ensure that the shelf is used specifically for personal items only. |