|
14
|
1.50
|
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 chopper stored with food debris. According to PIC, chopper had not been used today. CDI: taken to 3-comp to be recleaned.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bleach sanitizer at 3-comp sink below 50ppm. CDI: more bleach added to 50ppm. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed refried beans at 118F and cowhead at 129F in hot holding warmer. According to PIC, these items had been heated initially inside microwave and held in warmer. CDI: refried beans reheated to 172F and cowhead to 183F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside 2-door cooler rice at 45F. Pork ribs, pastor, refried beans, salsa verde, and guacamole at 44F; pastor at 45F inside walk-in cooler. CDI: discussed ways to maintain cold food at new proper cold holding temp. Maintainance will be called for possible repair. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles in kitchen. |