|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot holding such as white rice, roasted pork, whole chicken, yuca, rice and vegetables all below temperature threshold. CDI- These items were reheated using oven. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and flour both placed inside of working containers without label present during the inspection. CDI- both items were labeled during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet wiping cloth stored on prep station during inspection. Wet wiping cloth was moved back to sanitizer bucket during the inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Ensure that dishes are stored in a manner that effectively allows them to air dry. Observed metal pans left wet stacked during the inspection. Food establishment shall implement pyramid stacking method. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays left open-0ended. Ensure these are stored inverted to prevent the possibility of contamination.Trays were flipped during inspection. |