|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed inside hot box chicken broth and rice, inside steam table rice, black beans, and refried beans all < 135F (see temp chart). CDI - all foods were being changed out from lunch and replaced with fresh product over 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat - 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 salsa, pork, and broth inside walk-in without a date. According to PIC these items will be used in 2 days or more. CDI - date placed on products during inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloth under cutting board and a few on shelf across from cooking station. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed two containers of foam hinged lid containers stored on the floor of kitchen beside stand up reach-in freezer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment - 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Observed employee washing dishes in 71F degree wash water. Water was dumped and refilled to 134F. |