|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee drink cup stored in kitchen. CDI- Drink removed. |
|
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 carnitas in steam table at take out/ prep area at 118. CDI- PIC said carnitas had been placed in hot hold less than 30 minutes, carnitas reheated on stove above 175 to be properly hot held at 135 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on in-effective ice bath on serving line at 52 degrees. PIC said lettuce had been placed approx. 15 min. earlier. CDI- Lettuce moved to walk in cooler to cool and changed out for cold lettuce at 41 degrees from fridge. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed flat pans and bowls tight stacked while wet. (repeat) |