|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed cooked hot held rice stored in shopping bag in mini-steam table. CDI by voluntary discard of rice. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pot of chicken soup stored on table in kitchen < 135F. PIC stated that soup stays there and is then reheated when ordered. CDI by voluntary discard by PIC. Instructed PIC to keep hot held items > 135F. Observed chili rellenos stored on make table < 135F. PIC stated that they were being reheated when ordered. CDI by moving to walk-in cooler. observed food items cooling at an aceptable rate. REHS will return within 10 days to verify compliance for hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chicken and ground beef stored in make table on top section > 45F. Lids were left open on cooler. observed internal temperture of unit 42F. Instructed PIC to keep doors and lids closed on cooling unit. observed food items 45F prior to leaving establishment. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P observed toxic cleaners stored on in-use 3 compartment sink. CDI by moving cleaners to chemical storage area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - observed hot held rice stored in plastic shopping bag inside mini-steam table. CDI by voluntary discard.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bulk containers of sugar and corn meal in dry storage room. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting board of make table. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked containers on the drying rack. |