|
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 chicken (98F), steak (113F), carnitas (78F), and barbacoa (109F) all below 135F. CDI- PIC reheated the item to at least 165F. See temp chart. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cheese, cut lettuce, cut tomatoes, red salsa, green salsa, beef, and pork all above 41F. Also observed prep unit functioning at 47F. See temp chart. PIC placed items on a 4 hr TPHC, 6-10PM to be discarded. A VR will occur no later than 9/22/19 to ensure all TCS foods are cold held at 41F or below. NOTE: EHS provided PIC with a 4hr tphc form. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the unit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing RTE foods while wearing bracelets and watches. |
|
45
|
2
|
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 prep unit functioning at 47F.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-REPEAT- Observed flip top unit cutting board with deep cuts and grooves. |