|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P Salsa cooling since last night and still at 80F. CDI - Discarded. |
|
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 Baked chicken on hot bar holding below 135F. CDI - Reheated to 165F+. Improvement noted from last inspection. |
|
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 Lettuce, tomatoes, and queso cheese holding above 45F in flip top; salsa, beans, and chicken holding above 45F in reach in cooler 2. CDI - Out of temp items in flip top relocated to reach in cooler fro rapid cool down; items in reach in cooler 2 overnight were discarded and all others relocated to produce cooler holding at 37F. VR - Will return to verify repair of reach in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Salsa cooling in 5 gallon bucket and covered with tin foil. CDI - Discarded due to cooling time violation (see number 18). Discussed proper cooling methods with staff. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Back door held open to vent heat from portable AC unit. CDI - Door closed. Observed a few sugar ants. Continue working with pest control service provider to eliminate pests. Improvement noted from last inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few wet stacked food pans. Separate to allow air drying. |