|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed fryer baskets being rinsed off in can wash that have been in use for approx. 4 hrs. In use utensils should be washed rinsed and sanitized in the 3 compartment sink at least every 4 hrs of use. CDI- Worker placed items in 3 comp sink for washing. |
|
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 one side of hot hold make table not working properly, foods observed at 110, maintenance person was in process of repairing make table at time of visit. If equipment stops functioning properly be sure to move foods under proper temperature control or discard as needed. CDI- Out of temp foods disposed of, make table repaired. Observed mashed potatoes in hot hold cabinet at 107-115 degrees for apporox. 30 minutes, had not been properly prepared for hot holding. CDI- Mashed potatoes reheated to 165 in microwave and hot held at 135 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed workers serving food from make table that was not functioning properly, TCS foods like pico de gallo, diced tomatoes, guacamole, and lettuce were all 53-56 degrees. Unit tuned back on and was observed to be wokring properly. PIC disposed of all TCS foods cold held 4 hrs or longer and TCS foods just stocked on line less than an hour earlier were rotated out with cold foods, |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed worker filling chicken prep pans with water from can wash and pans being stored in can wash and washed off in can wash next to dirty rags and a plunger. CDI- PIC corrected worker, worker placed all potentially contaminated items in 3 comp sink for re-washing and is to get clean water from prep sink, not can wash. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Dishes being washed at 83 degrees. CDI- Wash water replaced with hot (above 110) dish water. |