|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried eggs holding below 135F on steam line; PIC explained that the eggs will dry out if held too warm. CDI - Eggs reheated to 165F then placed on TPHC. Improvement noted from last inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 Carnitas cooked today cooling while tightly wrapped in reach in cooler. CDI - Wrapping vented. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. One bag of cooked pork and another bag of beef thawing at room temp in the prep sink basin. CDI - Bags placed in a lexan container under running water to rapidly thaw. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wet wiping cloths stored on prep surfaces and counters. CDI - All relocated to sanitizing solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler door. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers
shall be clean. Caution should be used to minimize food exposure. Clean grease drips from floor under cooking equipment. Improvement noted from last inspection. |