|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
One knife had minor debris build up on blade. CDI- Taken to dishwasher to be cleaned. |
|
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
Queso and onion rings held above 135F (see chart). CDI- Queso re-heated, onion rings converted to TPHC. Hold onion rings under TPHC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Some foods in WIC holding slightly above 41F (42-43). Repair man was on site to clean/work on coolers. WIC and all cold holding units must hold 41F or less. Food placed on a 2-3 day shelf life. VR to ensure compliance. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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
Mac and cheese cooling in pan tightly wrapped in silan wrap. CDI- Transferred to sheet tray to cool down in WIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Gasket in reach in cooler torn. |