|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nacho cheese reheating in hot well at 86F. Cheese has been in unit for about an hour and a half. CDI: cheese moved to flat top grill to reheat properly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 guacamole and green leaf lettuce cooling while covered inside 2-dr reach-in cooler. CDI: Products moved to the walk-in cooler uncovered. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT VIOLATION:
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 ice scoop stored directly on top of ice machine. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT VIOLATION:
4-501.11 Maintain equipment in good repair. Observed broken door handles on 2-door cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed heavy ice build-up inside walk-in freezer on floor. |