|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dried food debris on it and a blender with food debris on the inside of the blending container. CDI- both items were set aside for recleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauces in the front glass hot hold case below 135F (see chart). CDI- sauces were all reheated to above 165F (see chart). TPHC documentation provided if facility decides to use time as a public health control. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomato stored at room temperature near the stove (see chart) and raw marinated steak at 48F in an ice bath. CDI- diced tomato placed into ice bath (see chart for cooling) and steak container was placed deeper into the ice bath. |
|
21
|
1.50
|
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 refried beans made 5/13 in the walk in cooler without a date, shredded chicken made 5/13 in the walk in cooler without a date, black beans made 2 days prior without a datemark, and pork carnitas made 3 days prior without a datemark. CDI- datemarks added. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle stored below the preparation sink. CDI- label added. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 metal containers stored above the 3 compartment sink stacked while wet. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 stacks of single use Styrofoam trays being stored food contact side up and uncovered. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide 10 foot candles of lighting in walk in refrigeration units. Observed no light source in the walk in freezer. |