|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed queso fresco in oven being held below 135 F for less than 1 hour. Product was reported to have been reheated apprx 15 mins prior. Product was returned to double boiler to heat thoroughly to 165 F. . |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed salsa in refrigerator behind bar being held above 45 F. Some product was relocated to the walk in cooler and some product for immediate use was relocated to an ice bath to be cooled to 45 F or below. It appeared that the table top refrigeration unit was not working properly. All salsa was removed and service was called. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cut cabbage in walk-in cooler not labeled with date mark. Product was reported to have been opened the previous morning. Product was labeled with the appropriate date.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed tamales labeled as 1/9/15 in upright cooler. Product was disposed of. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed sugar stored in water pitchers without common name of food. Product was labeled with common name and employees were advised about proper labeling techniques. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 System Maintained in Good Repair - P Observed leak under 3-comp sink on dishcharge pipe. Plumber was called to fix. |