|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a piece of leaf lettuce in salad spinner stored as clean. CDI - sent to dish pit to be rewashed, rinsed, sanitized, and air dried. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 of about 65 cooked rotisserie chickens in low hot box located near rotisserie and holding at 127F-131F. Items were on the lowest shelf and in the front. Other chickens in the same hot box measured at or above 135F. CDI - PIC had employee immediately begin pulling chicken that measured below 135F and then sent pilled chicken to cooler where it rapidly chilled. PIC added that chickens in the low hot box stay for only about 30 minutes before they are all served. |
|
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 squeeze bottles of Rocoto mayonnaise located in top of prep cooler across from fryers were holding sauces measuring at 46F. For today, PIC had employee discard sauces. VR - verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 Rocoto sauce cooling in walk in freezer in covered pan. Sauce measured 47F after cooling for 3 hours 48 minutes. PIC moved sauces to two shallow uncovered pans and placed pans in ice water bath. Sauce reached 39F after 10 additional minutes. Also observed the walk in chicken cooler holding raw marinating chicken in boxes stacked about 7 boxes tall. Raw chicken had all arrived today and was processed at a rate of about 4 boxes at a time. PIC said that chicken used to arrive pre-marinated but recently facility has had to marinate it in house. Stacked boxes did not allow air to circulate around chicken and chicken measured 43F-44F. It had been in the cooler for about 2 hours and didn’t drop more than 1 degree after an hour. For today, PIC moved chicken to walk in freezer to rapidly cool where it reached 36F very quickly. VR - will return next week to verify cooling methods have improved. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed Tres Leches cake portioned into individual containers and available for self service. Facility receives prepared cake, then portions and labels on site. Label is missing place of business and the word wheat as one of the listed major food allergens. VR - verification required. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with two broken lids not covering container and one side door left open. |