|
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 employee beverage stored above food on rack. CDI stored below food storage. |
|
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 Observed fried chicken in pass thru window < 135F. Chicken was stored away from heat lamp on one side. CDI- chicken is being served on 1 hour time hold for quality. Chicken (after 1 hour) is used as ingedient for empanadas so TPHC can not be used for food safety. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
13-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn-peppers-onion mix stored on line >45F. CDI by adding ice around pan. Observed chicken mix for empanadas in prep area > 45F. Limit time chicken is held off of temperature control. Chicken was on ice bath but ice in contact with pan only on 2 sides. CDI added ice around pan to top of pan. |
|
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 ice scoop stored on top of ice machine. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf observd QAC test strips in use on chlorine sanitizing dish machine. CDI obtained chlorine test strips. |