|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P. Observed unidentified hard cheese without label stored inside front glass front cooler. Invoice only says "Queso". CDI: cheese was discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed inside hot hold unit chicken legs and stuffed potatoes < 135F (see temp chart). Observed doors to unit open upon entry into the kitchen. CDI: chicken legs discarded and potatoes were reheated to 145F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside flip top cooler cheese, bean, loroco, and pork pupusas at 42-43F and lettuce at 45F. CDI: pupusas removed and stored inside back freezer and cooler. Discussed with manager different methods to help maintain new cold hold change of 41F/below. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer provided at strong concentration ( > 400ppm). CDI: diluted to proper concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 whole beans cooling in large batch and covered inside 3 door reach-in cooler. Observed pupusas stacked and cooling inside bottom of flip top cooler. CDI: beans separated into 2 pans in smaller batches; pupusas transferred to shallow pans. Both placed inside reach-in freezer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers not labeled on cook line. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat:
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 ice scoop laying on top of ice at front ice bin. |