|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at rear hand wash turned off . 10 day verification required . |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy film on pans stored as clean. CDI removed to rewash. |
|
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 tamales, yucca, chicharones, and pupusas all less than 135 degrees . CDI reheated all products. |
|
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 panella, oaxaca, feta, double cream, campisono cheese all incorrectly date marked. PIC stated that all were cut this morning and labels were mistakenly not changed. Salvadorean cream noted to have incorrect date PIc discovered that labeling machine was not putting correct labels on products. CDI relabled cheeses and handwrote labels on salvadorean cream. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in sanitizer measuring 50 ppm QAC . CDI changed to sanitizer measuring 200 ppm QAC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |