|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed guac just made at 4:00, at 4:30 temped at 53 and then at 5:31 temped at 50, at this rate the product will not achieve 41 or below. Gauc is covered with plastic not allowing air flow. CDI - PIC Plastic on gauc was removed. this product has to reach 41F or below by 8PM, if not reached this product shall be voluntarily discarded. Verification visit required within 10 days. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at front prep top make station at 49F. Observed salsa at 44F, cheese at 43F just placed into the prep top make station. CDI- Lettuce was voluntarily discarded. Salsa and cheese were plaed back into the walk in cooler to get back down to 41F or below. *All other products in the prep top station were below 41F. Verification visit required within 10 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 lettuce at 42-45F. PIC states that lettuce is prepped in the morning in running cold water and ice, then placed into the walk in cooler in deep metal pans, covered and stacked. Observed guac just made at 4:00, at 4:30 temped at 53 and then at 5:31 temped at 50, at this rate the product will not achieve 41 or below. Gauc is covered with plastic not allowing air flow CDI- PIC removed lids to all the lettuce in the walk in cooler. Plastic on gauc was removed. this product has to reach 41F or below by 8PM, if not reached this product shall be voluntarily discarded- REPEAT- Verification visit required within 10 days |
|
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 metal pans on the drying rack wet stacked.
-REPEAT- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed cell phone on the food prep sink. CDI- Phone was removed. |