|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above diced pico de gallo in reach in cooler. CDI- Salmon moved to bottom shelf of prep cooler. Observed raw chorizo stored on speed rack above cooked tomatoes and corn. CDI- Raw chorizo moved to raw meat shelf below RTE foods.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed bags of onions hanging on and touching speed racks of cooked foods in walk in cooler. CDI- Onions moved to separate shelf. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked carnitas in drawer warmer at 122 degrees. PIC said they are reheated on flat grill before placing in drawer cooler for hot holding. Carnitas did not properly reheat to min. 165 as required. CDI- Pan of carnitas reheated on flat grill and observed at 165 and above. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pans of lettuce in the two prep cooler make tables at 65. PIC said this batch of lettuce was just cut less than 30 min. ago. Be sure foods that lose temp during prep are chilled to 45 or below for proper cold holding as make tables are for cold holding and not designed for chilling foods. CDI- Lettuce placed on ice baths and moved to walk in cooler. Observed at 45 and below by end of inspection. |
|
21
|
1.50
|
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 large number of foods older than 24 hrs in walk in and prep coolers that were not date marked including but not limited to: roasted tomatoes, roasted corn, pulled chicken, chile rellenos, TCS pepper salsa, cooked beans etc. CDI- PIC confirmed dates of prep for these foods and properly date marked the foods that were still within the 7 day shelf life limit.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 pans of TCS molcajete date marked for 9 days ago. Observed chicken and veggie soup date marked for 8 days ago. CDI- Out of date foods voluntarily disposed of. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while wet, need to air dry before tight stacking. |
|
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. Stand up freezer has torn gaskets needing repair. |