|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor brown/yellow build up on interior shield of ice machine. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso hot holding at 114F. CDI, PIC placed queso into steamer to reheat to 165F or above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F in prep top unit, refer to temperature chart above. Per conversation with PIC stated that TCS foods had recently been prepped and placed into prep top. EHS educated PIC on cooling down TCS foods before placing them into prep top unit. CDI, TCS foods were placed in walk in cooler to rapidly cool. EHS will make a verification visit by 6/26/2020 to ensure prep top unit is properly cold holding. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 salsa and raw chicken that had recently been marianated cooling in walk in cooler tightly covered. CDI, lids vented to allow air flow throughout food. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed handsink located near 3 compartment sink with active leak and a red bucket stored under pipe line to collect water draining from handsink. |