|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting pink debris on inside surfaces. |
|
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 bagged and washed lettuce holding out of temperature control above 45F. Observed beans holding out of temperature control above 45F. CDI items placed in walk-in cooler to rapidly cool. REDUCE TIME ITEMS ARE HELD OUT OF TEMPERATURE CONTROL. ITEMS HELD OUT OF TEMPERATURE CONTROL MUST BE IN ACTIVE PREPARATION. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 taco meat in walk-in cooler not date marked. CDI container labeled. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed one sanitizer spray bottle stored on shelf above prep table during active preparation. Observed sanitizer spray bottle in direct contact with single service items on prep table. CDI bottles relocated to approved locations. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 taco meat cooling out of temperature control. Taco meat was less than 135F. Active cooling process must begin at 135F. CDI product voluntarily discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecesary/unused equipment stored in facility. |