|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine dish machine at bar observed dispensing sanitizer below 50 ppm. CDI. Dispensing at 100ppm once ran a few times and adjusted. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items (see chart) observed cold holding above 41F. CDI. Items had been in unit for less than 4 hours and were moved to walk-in freezer to rapidly cool. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Queso fresco and sour cream reported to be on TPHC in lieu of temperature with no procedures. CDI. Procedure drafted and sent to PIC. |
|
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 Pico de gallo and shredded lettuce observed cooling in large, dense containers. CDI. Pico de gallo had ice wands placed inside and lettuce was divided into shallow pans. Repeat violation. |