|
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 barbacoa meat hot holding on service line at 132. CDI- Barbacoa reheated on flat grill and properly hot held. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce on service line at 55 and shredded monterrey cheese at 48. Appears lettuce is being prepped and cut and only briefly chilled in an ice bath, not being chilled to 45 or below for proper cold holding. Shredded cheese is not being chilled after cutting. CDI- PIC rotated out lettuce and cheese with cold items PIC will revise how lettuce and cheese is chilled after prep to ensure it reaches 45 degrees or below. Will return to verify this procedure as this is a repeat priority violation. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A number of pans being tight stacked while still wet, pans are laying on side to drain but are still tightly stored. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Maintain min. 110 degrees to properly wash dishes and properly wash hands at min. 100 degrees. Observed water at 98 degrees. PIC said they have had some off and on problems with hot water. Will return to verify sufficient hot water is available. |