|
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 Observed a pan of chicken with temperature ranges of 132 to 134F. Observed steak on the steam table reading temperatures of 114 to 126F. CDI- PIC reheated chicken to 165F and reheated steak to 140F per Chipotle standards. The steak is sou vide. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cheese on prep table one and prep table two with temperatures above 41F. CDI- PIC placed cheese in WIC until the cheese reached 41F. PIC also placed cheese on TPHC wit a time stamp of 10:47am. Cheese will be discarded after 4 hours. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips stored by handsink. Suggests not storing or prepping chips so close to handsink to prevent contamination. Observed lettuce being prepped and stored near dirty dishes by the three compartment sink. Suggest moving lettuce to avoid contamination from soiled dishes. |