|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili reheating on steam table approx. 2.5 hrs acc. to PIC, observed at 138-156 degrees. CDI- Chili voluntarily disposed of by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed strong chemicals (degreaser) stored on rolling rack above tomato slicer blade parts. CDI- Chemicals stored in chemical storage area. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just sliced tomatoes placed in deep containers in walk in to cool. CDI- PIC separated tomatoes into shallow amounts and vented pans to quickly cool. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in salad reach in cooler by take out window. CDI- Thermometer placed in cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up to several racks in walk in cooler, some buid appears to be mold. Have racks cleaned. (repeat)
GENERAL COMMENT: Observed chili meat thawing from last night, not dated. Chili meat is kept no more than 24 hrs acc. to PIC. If keeping more than 24 hrs, be sure it is being date marked. |