|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed eggs, raw beef and raw chicken over tortillas in prep unit and ready to eat food in walk in cooler. CDI, foods relocated for proper storage. |
|
18
|
0
|
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 beef tongue covered cooling from day before at 49 degrees F chicken preped cooling covered at 49-50 degrees F in unit overnight. CDI, foods voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk at 43 degrees F chorizo at 45 degrees F in walk in cooler. Vr to ensure calibration of walk in cooler to ensure unit able to maintain TCS foods at 41 degrees F and below. Observd cheese and ham overstacked in prep unit. See temperature observations above. CDI, ham and cheese voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Oberved chlorox disinfecting wipes stored over prep cooler and prep areas. CDI, items relocated for proper storage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on prep table and under cutting board. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed in shelving areas throughout kitchen, shelving and inside storage areas. Repeat. |