|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed chicharron reheated to 125F and placed into hot holding. CDI - PIC reheated item to 171F before placing it into hot holding. - 0 - |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lengua broth cooling from overnight at 45F. CDI - PIC voluntarily discarded item. - REPEAT - 1.5 - |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 lengua broth cooling from night before tightly covered and stacked. Observed ground beef and ground chicken cooling tightly covered in freezer. Observed deep container of salsa cooling in deep container in reach in cooler. CDI - Lengua broth voluntarily discarded. All other items had time remaining on cooling parameters. Ground beef and chicken uncovered to allow air flow. Deep container of salsa split into shallow pans, placed in freezer to rapidly cool. - REPEAT - 1 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI - PIC moved wiping cloth to sanitizer bucket. - 0.5 - |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few dishes wet stacked above 3 comp sink area. CDI - PIC separate items to allow for air flow. - 0 - |
|
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 dumpster lids open. - 0 - |