|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 compartment sink sanitizer at 50ppm QUAT. CDI- corrected sanitizer solution to 200ppm by adding more sanitizer. No point escalation as no items were being sanitized at time of inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two high volume covered containers of pinto beans in thick sauce stored in the walk in cooler at between 47-51F. Employee indicated the beans were made on the previous day around 1:00PM. CDI- product discarded. EHS recommended splitting beans into more containers and stirring during cooling process. |
|
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 tamales and bone-in chicken hot holding below 135F today on serving line (see chart). CDI- items were reheated to above 165F. EHS instructed employees to only fill food in containers to top of container, do not 'mound' food above container line. |
|
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 opened packages of salami and ham cold holding above 41F in a flip top cooler (see chart). CDI- items were transferred to the walk in cooler. |
|
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 pinto beans cooling in walk in cooler in high volume covered containers from the previous day. CDI- products discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 multiple utensils being stored in room temperature water and sanitizer buckets. |