|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Cooked chicken on the main steam line (128F) and steak (107-135F) were out of temperature compliance. CDI- Chicken reheated to 167F and steak discarded.
It appears that between the process of cooking, cutting, and holding chicken loses a significant amount of temperature. These procedures should be assess to ensure that food remains at 135F or above at all times. |
|
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 - Repeat - All the shredded lettuce prepared this morning was tightly covered (about 10). All lettuce read 47-51F. Cheese shredded this morning read 48-50F. CDI- All lettuce and cheese was uncovered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Cloth towels stored in quat sanitizer solutions at incorrect concentrations. CDI- Sanitizer buckets replaced with fresh sanitizer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - A single service bowl with no handle is being used to scoop nacho chips. Observed employees using gloves. Scoops with handles should be used when scooping food to prevent any contamination. |
|
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. - 0pts - Some cutting boards with deep cuts and/or stains. Assess and replace/repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cutting board holder has oil build up. Clean as often as necessary. |