|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink next to cook area blocked by steam wells. Scrub brush observed stored inside sink. CDI: scrub brush removed; steam wells to be relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw beef stored above ready to eat foods including lettuce inside walk-in cooler. Cooked cow head stored below raw chicken and pork inside 2-door reach-in. CDI: ready to eat foods moved above raw foods.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Carrots and salsa being stored in buckets originally used for Joy pot and pan detergent. Seasoning being stored in Frozen swai box. Do not re-use containers or cardboard boxes to store food. CDI: by instruction; items transferred. |
|
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. Cow tongue in steam well measuring 117-124 deg F. CDI: product reheated to 170 deg F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Intestine that was made on 4-8 was measured at 52 deg F inside walk-in cooler. CDI: product discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Barbacola made on Sunday without a date inside walk-in cooler and cooked cow head made on Monday observed without a date in reach-in cooler. CDI: dated properly. |