|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight sticker residue remaining on plastic containers stacked in the clean dish area. Sticker residue must be removed during the wash section of the wash/rinse/sanitize process, as paper/glue residue cannot be properly sanitized.
Items removed for reprocessing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked hamburger meat hot holding at 120F in the steamwell section of the prep area, observed rice hot holding at 124F in a hot hold box. Hamburger meat had been placed on top of another pan in the steam unit, and was not exposed to any hot steam to properly hold temperature, hot hold box for the rice was set to 135F ambient temperature which is not sufficient to properly hot hold foods at 135F due to heat loss and thermodynamic principles of heat transfer. Hot box was set to 160F, both foods were reheated to 165F or higher on the stove top grill. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single unlabelled spray bottle of bleach at the three compartment sink, labelled during inspection. |
|
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 sliced tomatos cooling from an ambient temperature while covered with plastic wrap. Vent the tomatoes while cooling to ensure an expedient cooling time to 41F.
Items vented during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested metal containers in the dish area. |