|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler several TCS foods including queso, soup, spinach dip, carnitas, lettuce, salsa, and tamales > 41F (see temp chart). Observed mild and spicy salsa in ice bath at wait station > 41F (see temp chart). CDI: TCS foods inside walk-in cooler were voluntarily discarded. Ice was added to ice bath for salsa. Temperature dropping to 42F.
VR by 6/8/19 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer at 3-comp sink > 200ppm. CDI: diluted to proper concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. Observed chili poblano cooling inside walk-in cooler tightly wrapped. CDI: uncovered and stored in separate area of cooler. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
General Comment:
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside small flip top cooler and walk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in bucket for wiping cloth > 200ppm. CDI: diluted to proper concentration. |