|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed steak that had been improperly reheated to 137F and placed back on steam table after hot holding compliance was not achieved. CDI: reheated to 167F. Discussed proper reheating procedures and temperatures with district manager. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed steak on steam table between 122-165F and black beans inside back hot box at 103F-118F. CDI: steak reheated to 167F and black beans were reheated to 166F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler gaucamole, shredded cheddar cheese, lettuce, pico, salsa verde, and red salsa at 42-43F. Observed romaine lettuce on ice at front reaching 43F. CDI: through education; suggested keeping less product and submerging lettuce in ice more. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets of quat sanitizer below 150ppm. CDI: dumped and corrected to proper concentration. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at front counter not protected. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy cooler on main line and walk-in cooler. Gaskets are currently on order. |