|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 2x sanitizer concentration at 0 ppm quat. Source container not dispensing solution. CDI - Sanitizer solution remade, concentration now at 100 ppm quat. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small containers of portioned salsa, raw steak, cut cabbage & bean empanadas holding > 41 F. See temperature chart for reference. PIC stated that these items were prepared at their establishment 2 hours prior to inspection, placed into RIC and have not been used for service yet. CDI - Items placed in ice baths and taken to WIC to quickly cool down. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of frying oil stored on floor throughout the cook line and next to WIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. Observed food employee without hair restraint. |