|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over top of clean pots on storage shelf. CDI by PIC |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Queso (three containers two in separate microwaves and one on cutting board prep area) at 90F degrees. Maintain foods above 135F degrees or below 45F degrees. PIC placed one in refrigerator and re-heated other two for to-go orders. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
General Comment- 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 large metal pans of beans on counter top cooling before placing into walk in cooler and pan of chicken sitting on counter cooling upon arrival. Neither foods were below 135F degrees. Foods must be actively cooled and not sitting on counter top. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw meats sitting on drain board to thaw. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags on prep surfaces throughout. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed areas of the floor througout kitchen area and transition into bar area not smooth and easily cleanable. |