|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of steak that was hot-holding at 117 F. PIC stated that the steak was cooked 90 minutes ago. CDI- Steak was reheated to 175 F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo, shredded cheese, shredded chicken breast, diced tomatoes, and chicken broth that were held above 41 F. CDI- Items were discarded. REPEAT |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed diced tomatoes stored in dry storage area (uncovered) underneath boxes and containers. Observed a food containers stored on the floor of walk-in freezer. CDI- Diced tomatoes were discarded. Food container was placed on a shelf in freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service containers that were not inverted while stored. CDI- containers were inverted. |