|
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 white cilantro rice stored on steam table below 135F. Rice had just been mixed with cilantro and lime juice and placed onto steam table. Upon discussion with PIC, it was learned that a mixture of pasteurized lemon/lime juice mix is stored on ice and this cold product mixed with hot rice. PIC stated that this procedure of keeping juice cold is mandated by corporate standards. EHS discussed that employees must temp the rice after it is mixed with these ingredients and if not up at 135F or above, it must be reheated before being placed into steam table. CDI-rice reheated.
Also observed some pans of meat and rice overfilled on steam table and temperature hovering right at 135F. Do not overfill pans to ensure temperature is holding correctly at all times. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 bag of onions stored on sheet pan on the floor. |
|
42
|
1
|
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 pans wet nested. REPEAT. |
|
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 boxes of single service bowls stored on the floor. |