|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed that leftmost steam well had been turned off during lunch service and all items in it were holding below 135F. CDI: All out of temperature items were voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in the middle flip top unit holding between 48F and 52F. PIC believes that someone accidentally moved thermostat during cleaning this morning. CDI: All TCS foods were voluntarily discarded (except for pico and guac that had been made within the hour) and the unit was swapped out with a spare in the back until it can be confirmed that unit is working properly. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several TCS foods on cook line with no date marks, including hot dogs, brie, ham, and milk. CDI: All items were dated with open dates by PIC. PIC was informed that soft cheeses and any RTE product once opened must be date marked. REPEAT. |
|
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 queso cooling in a deep metal pan in walk in with no stirring to disrupt the top layer of hardened cheese. CDI: PIC had queso stirred regularly for the rest of inspection to bring down temp below 70F. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them after wash process. Ensure that stickers are removed and avocados washed prior to use. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar area and at server station displayed with lip contact surface exposed to potetial contamination from air. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caulking loose from right drainboard of dish machine and minor black residue forming along wall. Ensure that water using fixtures are firmly sealed to walls to eliminate potential mildew buildup. |