| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on slicer stored as clean. CDI staff broke down slicer and began cleaning. Repeat |
| 17 |
1.50 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice reheated for service at 114 degrees. CDI reheated to proper temperature see chart above. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
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 rice cooled from last night at 50 degrees . CDI discarded. Repeat |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork ribs left in display overnight and onions in hot holding at less than 135 degrees. CDI ribs discarded and onions reheated. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, cheese, and salsa at greater than 41 degrees but less than 45 degrees. New rule for cold holding is 41 degrees F. -0 points- |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooled in too great of volume and tightly covered . CDI discarded. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rat problem has been abatted but observed numerous dead roaches in kitchen area and live roaches in dining area. PIC provided documentation from pest control company that service is being provided to correct problem. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling leaking in rear of kitchen away from food prep area, floor tiles missing and molding missing in meat cutting area. Floor tiles and wall damage repeat violation. |
| 54 |
1 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in chicharone case and in hot holding unit not shielded. Repeat violation. |