|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) - Sauce that was being reheated for hot holding was not being done fast enough. Food that is reheated for hot holding has to go from 41F to 165F in 2 hours.
Do not bring the sauces out so early.
CDI - unit turned up for rapid reheat. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Observed covered containers of cooked shrimp and ground beef in the walk in cooler that were cooling. Do not cover food while it is being cooled as this traps in heat.
CDI - items were partially uncovered to allow air flow across the food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Door seal of the walk in cooler was damaged. Replace the door seal. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) - No sanitizer was available at the time of the inspection. Make sanitizer when you first come in.
CDI - sanitizer made.
4-501.14 Warewashing Equipment, Cleaning Frequency (C) - Clean the inside of the dish machine - observed a build up of debris on the walls. |