|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Obserevd utensils just washed stored on the drainboard of 3 compartment sink testing 0ppm chlorine. CDI by placing in sanitizing solution in 3 compartment sink 100ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large amount of chicken tamales stored on countertop > 45F. CDI by cooking immediately. Discussed limiting amount of food being prepared at one time. Use smaller portions when preparing a large quantity of food. |