|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed popusa filling and raw shrimp cold holding above 41F. PIC states popusa filling (pork and beans mix) was left out too long during popusa prep. PIC states shrimp will be cooked in 15 minutes. Observed ice on shrimp. Observed surface temperature of shrimp at 40F and internal temperature at 53F. CDI, shrimp and popusa filling cooked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tamales cooling in tightly packed tall container. PIC states tamales were cooked at today at 7AM. CDI, tamales relocated to sheet pans and placed in walk in freezer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fish stored on floor at walk in freezer. CDI, item relocated. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed black build up on outside of meal containers. Need cleaning or replaced. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed refuse around dumpster. Need cleaning. |