|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed pot soaking in quat sanitizer reading 0 ppm. CDI - PIC removed pot, drained solution, and replaced empty sanitizer bottle.
Quat sanitizer at dispenser providing 50 ppm. CDI - Facility will use bleach solution temporarily until dispenser can be repaired.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield. Increase cleaning frequency. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed black beans and queso not meeting parameters - see temp chart. CDI - Utensils added to both products to start active stirring. Black Beans placed in freezer to rapid cooling. REPEAT.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed two containers of salsa cooling with lids tightly closed, cooling at .10 rate. CDI - Both containers uncovered and unstacked to allow cool air to reach product for cooling. EHS recommend active stirring in addition. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onion/pepper mix holding at 99F on stove top; stove top not turned on to keep foods at 135F or above. CDI - Container reheated on operating stove top. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed plantains with 12/23 date label, PIC stated they were opened/prepped Sunday 1/11. CDI - PIC correctly date marked.
Observed salsa with date mark of 1/6; time/temperature window has expired. CDI - Discarded. |
|
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 two large containers cooling in walk in cooler with lids tightly closed. Observed queso cooling in ice bath with no active stirring. Observed black beans cooling in walk in in large plastic container with no active cooling. CDI - Lids removed on salsa to allow cool air to flow around product. Stirring begun on queso and black beans to actively cool product. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets at flip top doors and cold hold drawer in need of replacement. Observed rusted shelving in walk in cooler, replace/repair as needed. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout kitchen in need of cleaning. |