|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one immersion mixer with food debris on blade housing while stored as clean. CDI: Mixer sent to three compartment sink for proper cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in the low boy portion of flip top unit on cook line hoding at 50F. All TCS foods within temped between 48F and 51F. CDI: All TCS foods removed and sent to walk in unit to cool properly. PIC's brother Mark adjusted thermostat during inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
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 cooked rice, lettuce, tomatoes, and pico de gallo cooling in plastic containers wrapped in plastic. CDI: All cooling items were vented to facilitate rapid cooling. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled spice shakers and an unlabelled squeeze bottle on cook line. REPEAT. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in flip top unit with stickers left on after wash process. |