|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spinach and ham empanadas sitting on counter greater than 4 hours at less than 135 degrees and morcilla at 121 in hot holding device. CDI all products discarded. Advised that tcs foods can not be left out of temperature control unless TPHC procedure is followed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed back rows of flan in front display case greater than 41 degrees. CDI discarded front rows were 41 F. Observed tamales from yesterday at 44 degrees in walk in . CDI discarded. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed caulk interface at three compartment sink in need of replacement. |