| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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PIC stated that the boiled peanuts are turned off at 09:00 PM and are left on counter until the following morning when they are turned back on and allowed to reheat. PIC was informed of proper cooling procedure, less than 2 hours to get to 70F and then 4 more hours to 41F. When heated items are cooled, they must be reheated to 165F for hot holding the next day. PIC stated they would begin leaving peanuts on overnight. |
PIC voluntarily discarded peanuts which were improperly cooled and reheated. |
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed brown fuzzy build up on fryer hood vents. Observed brown discoloration on ceiling tiles in food prep area.
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Core (C) |
2 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Observed door to toilet room has been damaged and is not self-closing. |
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Core (C) |
0 |