|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed chopped steak holding at <135F today- sent to be reheated to correct.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed green tomitillo salsa stored at >45F today on the counter- product discarded to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed avocados cooling in a deep portion and tightly covered today after being blanched. Product put on ice, uncovered, and placed into the back of the walk in to finish cooling quickly. Product will be checked again before the end of the inspection.
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 |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
Observed pinto beans going to be hot held only at 125F when they came off of the stove and went to the pass through table. Product put immedietly back on to reach 145F today.
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Observed a single use container stored in the tortilla chips today- discard after use or use a scoop with a handle that can be stored out of the product.
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. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a rusted ice scoop holder today.
4-501.11 Maintain equipment in good repair. |