|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored directly on top of tamales with raw beef inside, CDI- Chicken moved to bottom shelf. Store raw chicken on bottom. |
|
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 some items at display case holding below 135F (see chart). PIC stated they had been out for about 15 minutes. CDI- Products re-heated. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed some cheese, sliced deli meat, and cooked tamales all without a date mark. CDI- PIC knew date or prep and dated products accordingly. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bottle of bleach sanitizer with a concentration too high that strips bleached out. CDI- Educated PIC on proper concentration of sanitizer. PIC dumped bottle and made a new bottle. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf No bleach test strips on site. VR. |