|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans, refried beans, cooked chicken and cooked pork in steam table at 109-122F. CDI - PIC reheated these items to over 165F and adjusted steam table. All other hot holding items were within temperature parameters. -3- REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed jamaica cold holding in dispenser at 50-55F. CDI - PIC added ice. This product was made today and was taken from batch in the kitchen that is cooling. Cool before putting in cold holding. -0- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salsa verde, black beans, jamaica and cooked chicken cooling under prep table and on drain boards of prep sinks. CDI - PIC instructed employees to place these items in ice baths. Facility has no walk in cooler. Food employee actively stirring every 10-15 minutes. -1- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 one unlabeled squeeze bottle of crema in prep cooler near the cashier. -0- |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 utensil in use stored in water at 84F. -1- REPEAT |