|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed citrus fruit stored over ready to eat items in walk in cooler. CDI: PIC and EHS discussed proper storage locations and planned where to move the citrus fruit. Items rearranged during inspection. Storage order poster provided. |
|
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 steak on to go line and carne asada in dry hot well holding below 135F. CDI: Products rapidly reheated to over 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler on line holding items above 41F. Cooler air temp was 45F during inspection. CDI: All TCS items relocated to walk in cooler as they had been in the cooler less than 4 hours. Observed lettuces in to go line cooler holding above 41F. CDI: Items rapdily cooled in walk in cooler. REPEAT VIOLATION |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed mild salsa cooling in prep top cooler. Observed other salsas cooling in reach in cooler. CDI: Products relocated to walk in to properly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. CDI: Some items separated for air drying. Facility does not have adequate air drying space. EHS and PIC discussed options regarding a movable cart/shelving. REPEAT VIOLATION |