|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. CDI- machine was primed and ran until the machine was dispensing chlorine at ~50ppm. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa in a large, covered plastic container (2-3 gallons) at 48F in the walk in cooler. The salsa was made on the previous day. CDI- product discarded. |
|
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 black beans and chicken stored on the stove top with the burners off. Both food products were below 135F (see chart). CDI- foods reheated to above 165F and transferred to a steam table for hot holding. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa containers being stored in an ice bath cold holding above 45F (see chart). CDI- product was transferred to the walk in cooler for cooling. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added to container. |
|
31
|
0.50
|
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 being stored in a large, covered, plastic container for cooling. CDI- product discarded. Keep food products uncovered during the cooling process. Spread foods into thin layers no more than 2 inches high to promote rapid cooling. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed gray plastic bins used for queso cheese storage stored clean and stacked while wet. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on the swing doors that lead into the kitchen and deteriorated caulking at the splash guard between the 2 prep. sinks.
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the swing doors that lead into the kitchen. |