|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks that was stored with single service items in undercounter dry storage. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed corn, rice for catering, and rice for service that was holding below 135F. CDI items reheated. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 avocado quinoa cooling in closed containers and stacked on top of eachother, observed soltarito cooling in covered containers, quinoa cooling in prep top and temperature not dropping, and quinoa cooling in deep metal container. CDI items separated and uncovered. Repeat. Facility has started cooking rice and beans daily to prevent overnight cooling. And prepare all foods the night before to facilitate proper cooling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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. OBserved handles of scoops and cups without handles stored in food. |