|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
discussed reheat of foods to 165f within a 2 hour window for hot hold, if not getting to that on steam table will heat on stove |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria (P) (Pf)
discussed with meeting (F) of this part of the code . Label the production time and date, hold <41f, remove from package in establishment within 48 hours
if cant meet this guidelines shall implement HAACP plan |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
cap or net worn working with exposed foods
2-303.11 Prohibition - Jewelry (C)
only plain band worn on hands and arms when working with exposed foods ( wrist watches) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf)
irreversible registering temperature indicator to measure surface utensil temperatures of under the counter dishmachine on order, using strips currently |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.14 Floor Carpeting, Restrictions and Installation (C)
4 door reach in and glass door is located in carpeted area. Carpeting is intake however not a good location to keep area clean.
ceiling in kitchen and areas on walls need cleaned |