|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee's can of soda was sitting on cutting board at start of inspection. Employees shall only drink from beverages with a lid with a straw. Store employee drinks where they can not potentially contaminate food or food preparation surfaces. CDI - Drink moved by PIC. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Cooked vegetables on steam table measured 120F. TCS foods in hot holding shall measure 135F or above. CDI - Event ends at 8PM so establishment will discard vegetables within 4 hours using temporary TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Shredded cheese in cooler measured 71F. Red tomatillo sauce and green tomatillo sauce single-use ramikens measured 75F. Tomatoes were double panned in make-unit top and measured 55F. Chicken, steak, and ground beef measured 45-46F in upright cooler. Manager stated that meats were out of temperature control while the remainder was reheating. Shredded cheese is pulled out often to make quesadillas and is warming up because it doesn't stay in cooler long enough to stay cold. TCS foods in cold holding shall measure 41F or less. CDI - Single-use sauces and shredded cheese put on temporary TPHC. Tomatoes moved to upright cooler. Provide written procedures and use time as a public health control if temperatures can not be maintained for certain TCS foods during events. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Employee cell phone sitting on cutting board at start of inspection. Do not place cell phones where food is prepared. Food shall be protected against miscellaneous sources of contamination. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Food employee wearing watch at start of inspection. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |