|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
Observed eggs stored over cheese and sauce in walkin. CDI - moved to bottom.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
Observed chicharrones being cooked and left at room temperature, then cooked a second time the next day, at 70 degrees F. CDI - discarded.
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 45F. -P
After processing and cooking the chicharrones must be cooled as required. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
Observed chicharrones in display case at 119 degrees. CDI - discarded.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed one knife stored in between cutting block and knife holder.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed chip out of cutting board.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |