|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one can opener stored clean with visible food debris on the blade. CDI by recleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was unable to turn three thermolabel strips fully black after several attempts. CDI- maintenance adjusted the temperature on the booster heater during my inspection and the dish machine is now properly sanitizing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken at 120F in a steam table. CDI- chicken was reheated in a steamer. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one package of feta cheese not dated and one package of queso fresco not dated Facility takes 3-4 days to use an entire package. CDI- datemark added. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mashed potato dated 11/20 in the walk in cooler, salsa dated 11/17 in the walk in cooler, grilled onions dated 11/21 in the walk in cooler, and grilled mushrooms dated 11/21 in the walk in cooler. CDI- all items were discarded. |