|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Observed what appeared to be pieces of salad and pepper seeds in a handwash sink, employee stated that it is used for washing knives off. CDI by informing handwash sink is only for washing hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed single container of queso cheese sauce in prep cooler that was being stored below raw pork. CDI by moving queso sauce to another shelf. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Observed several containers of salsa, soup broth, and black beans that had surpassed their time for proper temperature parameters (see attached temperature log). CDI by reheating all containers to 165F and discarding black beans. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed guacamole at 48 in flip top cooler as well as black beans at 48 and raw chicken at 50. CDI by recooling the raw chicken in the freezer and recooling the black beans and guac in the walk in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed cooling of black beans, salsa, and soup broth in large plastic containers that had all surpassed their time/temperature parameters. CDI by using shallow metal pans for black beans and for soup and salsa using an ice wand and actively stirring. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage -. Observed plastic cups being used to scoop out herbs and spices in the dry storage area. CDI by advising to use only scoops with handles |