|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low QAC sanitizer in red sanitizer bucket on main cook line- 0ppm. QAC dispenser and other red sani buckets within correct parameters- 200ppm. CDI: PIC discarded and remade solution. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed brown gravy and rice being held below 135F in small steam well. PIC stated product placed into unit @10:45am. EHS recommended filling empty holes with pans to better retain heat/steam. CDI: PIC reheated product in steamer (>165F). Observed queso being held below 135F in large steam well. Product placed into unit @10:45am. CDI: PIC reheated product in steamer (>165F). REPEAT VIOLATION. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed stainless steel bowl being used as scoop in bulk container. CDI: PIC removed bowl. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed main vent hood in poor repair/inoperable. Maintenance on-site during inspection for repairs. |