|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed fully cooked steaks taken off the grill reading 117-121F. CDI- Items placed back on the grill to reach final temperatures.
Once removed from grill it must read 135F. Ensure that temperatures are being checked. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed chorizo reading 100F. CDI- Discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed a pan of jalapeno and onions stored at room temperature reading 57-58F. Once vegetables become blanched they must be in temperature control at all times. CDI -Placed in cooler for rapid cooling. |
|
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 shredded cheese tightly covered reading 50F. Observed avocados blanched today tightly covered. When vegetables become blanched they are considered TCS, RTE foods. These foods must meet cooling parameters and cold holding parameters. Cooling shall be completed by uncovering, rapid refrigeration, or other methods. It should be monitored actively to ensure compliance. |
|
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. - 0 pts - Observed several scoop handles stored in direct contact with food. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Observed several pans stacked wet throughout establishment. Ensure that all utensils are air dried prior to being stacked. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. - Repeat - Observed the wash, rinse, and sanitizing vat of the three compartment sink soiled with food debris.
The sanitizer vat should be free of debris at all times to ensure proper sanitization methods. |