|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef at 43F, thin steak at 43F, chorizo at 44F, and pork at 44F all inside meat case. CDI: TCS food removed and taken to walk-in cooler. Work order will be placed for cooler.
VR by 9/27/19 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on pork chop inside meatcase and walk-in cooler that was sliced yesterday. Observed no date on chicharron inside walk-in cooler that was made yesterday. Observed dates missing due to them falling off of containers of sauce at back prep walk-in cooler. CDI: all items properly dated. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures for chicharron held on TPHC. According to PIC, he had procedure sheet but it was not filled out due to confusion on how to fill it out. CDI: assisted in completing filling out form. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two unlabeled chemical bottles stored. CDI: by properly labeling bottles. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed rusted shelving racks inside meat walk-in cooler. |