|
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 Observed pinto beans(117F) being held below 135F in steam well. CDI: PIC added water to steam well and stirred product. Observed steak(110F) being held below 135F. CDI: PIC added water to steam well and stirred product. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce(42F, prepared @ 9am on 08/03 and recently pulled from WIC) being held above 41F in RIC. Other products in unit holding below 41F. Items from WIC also cold holding at or below 41F. CDI: PIC moved lettuce to WIC for rapid cooling. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked on shelves in dish area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Observed several heavily scored cutting boards throughout facility.
4-501.11 Maintain equipment in good repair. Observed cooked chicken(173F) being held in hot hold unit across from cook line non-functional- unit does not hold temperature. Facility cannot use unit for hot holding(above 135F) but may use if food is placed on TPHC(4 hours max.) PIC stated that going forward, products will not be placed in unit, and facility will place cooked items in hot box prior to cutting and after cutting. Upper management has been made aware of issue. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few lids soiled with food debris. CDI: PIC sent items to be washed and sanitized. |