|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce, beans, cheese, and sour cream all above 41F. See temp chart. CDI- PIC was able to mark items as TPHC, 10AM-2PM to be discarded. EHS provided PIC with a MCPHD TPHC form.
NOTE: Due to covid19 pandemic no signature occurred, however, PIC JORGE ENRIQUE CARDIEL Jr. was present during the inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use Cl sanitizer bottle not labeled. CDI- PIC labeled the bottle. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed sanitizer bucket with wiping cloths inside at 0 ppm Cl. |