3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding.
>> Observed meatballs not properly reheated before hot holding
>> Correct by ensuring all TCS food is reheated to 165 F within 2 hours befoe hot holding
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature.
>> Observed food in reach-in cooler cold holding at 50 F (cheese, deli meat, tomatoes)
>> Correct by ensuring all TCS food is cold held at 41 F or below
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food.
>> Observed reach-in cooler unable to cold hold food at 41 F or below
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint.
>> Observed food employee without hair restraints
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-May-2020
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| Approved sources: Sidari, GFS, Northern Haserot, Restaurant Depot Pest control: Orkin |