|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed QAC sanitizer in spray bottle at 0 ppm. CDI- emptied |
|
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 rice hot holding at 112 F. CDI- reheated above 165 F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple potentially hazardous foods cold held in prep unit above 45 F. ( see temp chart) CDI- removed to flash cool or discarded |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pico de gallo and slaw cooling in large plastic containers in walk in cooler above 60 F. Repeat Violation Cooling procedure changed and product needed placed on temporary TPHC |
|
47
|
0.50
|
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 multiple non-food contact surfaces in need of cleaning especially build up on HVAC in walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
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. Observed multiple surfaces in facility in need of cleaning. |