|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- TCS food being hot held shall be maintained at 135F or above. Noted a pan sausage (107F -117F), and potatoes (111F- 121F) CDI per PIC the two pans came out of the steamer about an hour ago. Facility still has an hour to reheat to 165F. Items were reheated to 172F. Repeat. |
|
22
|
1.50
|
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 being cold held shall be maintained at 41F or below. Noted items in the ice bath at the quesadilla station 49F- 53F. CDI by adding water to ice bath and line was set up about an hour ago so items moved for rapid cooling. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf)- TCS food can be thawed under refrigeration of 41F or below, as part of the cooking process, or completely submerged in running water at 70F with sufficient water velocity to agitate loose particles in an overflow. Noted wings, potatoes, bacon, mix veggies, thawing outside of refrigeration and not submerged in running water. CDI by moving cart into walk in. Make sure items are moved to walk-in if prep is not immediate. CDI by moving the carts to walk-in. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels (Pf): Food packaged in a food establishment, shall be labeled with the:
-ingredients (including sub ingredients) in descending order of predominance by weight.
-the name of the food source for each major food allergen contained in the food.
Food packaged in a food establishment, shall be labeled with the name of the food source for each major food allergen contained in the food.
Noted a case with grab and go burritos with not ingredients list or allergen info. CDI by moving behind the line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C): Water temperature thermometer shall be maintained in good repair and be accurate within the intended range of use. The plate thermometer at the dish machine is not working accurate. Replace, recalibrate as needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Minor cleaning under / around the fryers and other hard to reach corners through out. Physical facilities shall be cleaned as often as necessary to keep them clean. |