|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - No bare hand contact with ready to eat foods permitted. Provide tongs for tortilla grill. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - Maintain sanitizer in dishmachine. Observed no chlorine being dispensed. Dispensing bucket empty. Replaced and primed.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Provide ice machine thoroughly clean to sight and touch. Observed biofilm in ice machine. Gave instruction to provide 3-step cleaning process on unit. Cleaning began while on site. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all hot foods at 135 F or above. Observed white rice in hot hold at 121 F - 125F for less than 4 hours. All other hot hold temperatures were appropriate. Reheated item to above 165 F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
- ! 4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed small make table for cheeses not maintaining approved cold hold temperatures. Repair or replace unit. |