|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed squeeze bottle of salsa roja and salsa verde and 1 container of ham cold holding > 41 F overnight. EHS observed temperature device measuring @ 45 F. CDI. PIC decreased temperature setting in unit <41F. PIC voluntarily discarded these items. Observed container holding large quantify of pulled pork at 57 F in lowboy reach-in. PIC stated it was cooked this morning and cooled briefly in freezer unit prior to transferring it to low boy. CDI. PIC placed TCS food into shallow pan + ice; temperature decreased within 40 minutes. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed container of diced tomatoes without date mark. CDI. PIC placed date mark for 6/23/21. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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- Observed container holding large quantify of pulled pork at 57 F. PIC stated it was cooked this morning and cooled briefly in freezer unit at commissary prior to transferring it to low boy. CDI. PIC placed TCS food into shallow pan + ice on top; temperature decreased within 40 minutes. EHS advised PIC to monitor temperatures while cooling down TCS foods prior to leaving commissary. |
|
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. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed sanitizer bottle at 0 ppm concentration. CDI. PIC brought the sanitizer concentration to 100 ppm concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 in-use knife stored underneath hot holding equipment. CDI. PIC removed item and placed in sink to wash. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed prep unit functioning at 47F. Observed low boy gasket hangout outside of its liner; in need of repairs. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- EHS observed grease residue build up on hood system and under grill. EHS observed food debris build up on gasket of lowboy reach-in cooler. Clean as often as needed to prevent and reduce the build up. |