|
19
|
0
|
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 queso reheating in water on stove, but stove was not on. CDI - Stove turned on to reheat queso. Queso heated from 75F to 166F in 30 minutes. PIC stated they just forgot to turn it on. All other reheating was good. - 0 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle and purse stored on table, above plastic cutlery. CDI - PIC removed items. PIC stated this will be an employee items table. EHS discussed need for employee items not to be above and cleaned facility food items or equipment for use. If table is going to be used for storage and employee items, maintain employee items on the bottom shelf. - 0.5 - |