|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans at 86F, tongue at 131F, and head at 126F inside heating table. PIC stated that he used this unit to heat up the foods. Per manufacturer specifications, this table is to be used for maintaining foods hot for hot holding. CDI: beans were reheated to 157F, tongue to 190F, and head to 180F. Facility requires return visit prior to risk control plan to be completed.
VR by 7/27/19 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa verde at 44F, guacamole at 45F, and salsa rojo at 44F inside open air cooler in dining room. CDI: squeeze bottles of salsa were placed inside ice bath to maintain 41F/below. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying sheet pans. Education provided. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed forks, spoons, and knives, stored with eating surface up and exposed at customer dining area. Observed trays in kitchen stored face up. All utensils and trays were inverted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on flip top cooler and 2-door reach-in cooler. |