|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS food shall be maintained at 41F or below. Diced tomatoes stored in an ice bath on the table side guacamole cart was not effective. Tomatoes at the bottom of the container were 38F however those neat the top of the container were nearing 50F. The level of ice was too low to maintain temperatures at 41F or lower. CDI- additional ice was added around the container to facilitate cooling and proper holding. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)Wiping cloth bucket with sanitizer was not labeled. CDI- labeled
7-204.11 Sanitizers, Criteria - Chemicals (P) Wiping cloth bucket of chlorine sanitizer was too strong (200ppm). Solutions should be maintained at 50-100ppm for chlorine solutions. CDI- diluted. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Food handlers must don hair restraints. Wait staff that prepare tableside guacamole shall wear hair restraints. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee beverages stored near waitress station in areas that may become contaminated if spilled. Relocate employee drinks to approved areas that do not allow for any cross contamination. CDI- drinks discarded |