|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener to be soiled with food residue. CDI by wash, rinse, sanitize. Remove any equipment that is no longer in use. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens, meat balls, empanadas, fried fish, and sausage stored on serving line steam table < 135F. CDI-Voluntary discard by PIC on sausage, empanadas, meat balls. Reheat to 165F on chickens and fried fish. Provided PIC with TPHC document and discussed holding certain foods on time hold. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pork, beans, and potato salad without date mark in walk-in cooler. PIC marked with yesterdays date for CDI. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep table. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed in-use utensils stored in room temperature water. Heat on stove. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.13 Drainboards - Observed standing water on 3 compartment sink clean side drainboard. Drainboard in damaged and not draining. Repair. |