|
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 one overstacked half-head of romaine. Item was overstacked in the front flip top at 47F. Item placed in the underneath reach in to cool down/properly cold hold. Ensure that items are not being overstacked, as they will not properly cold hold. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 RTE chorizo not being date marked for date of opening. Facility opens a "chub" of chorizo, and then slices/portions chorizo for later use. PIC stated that chorizo usually lasts for 1-2 days. Item must be date marked for the date that the package is opened. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mayonaisse container on the floor of the walk in cooler, observed orange box on the floor of the front prep area. Food items must be kept 6 inches off of the floor. CDI by PIC moving items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified can openers throughout facility. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and shelving in the walk in cooler in need of cleaning. |