|
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 chicken (120F) and chick pea mix (112F) both below 135F. CDI- PIC reheated items to at least 165F. See temp chart. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed green salsa (51F), red salsa (51F), and cut cabbage (48F) all above 45F. CDI- PIC was able to place items on a four hour hold time, 10AM-2PM. NOTE: All TCS foods in 2019 must be kept at 41F or below. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door and indoor sliding door open during the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed both PIC and employee handling RTE foods while wearing a watch on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed both PIC and employee with long hair on the head and preparing RTE foods. |